During summer in northern Cali, fresh peas start popping up in the farmer’s markets. Fresh peas can be a whole lot better than the frozen variety we are stuck with for the rest of the year. Aside from making a great fresh soup, they also make a good pesto!
Fresh Spring Pea Pesto
– 1 lb. fresh peas
– 1 c. chicken broth
– 1/2 onion, diced
– 1/4 c. olive oil
– Zest of 1/2 lemon
– 1 tbsp. lemon juice
– 1-2 cloves fresh garlic
– 1/4 c. pine nuts
– 1/4 c. mint
– 1/4 c. parsley
– 1/4 c. parmesan cheese
– 1/4 tsp. black pepper
1) Boil peas and onion in chicken broth until tender.
2) Strain peas and onion and add to blender or food processor. Add olive oil and blend peas. Reserve chicken broth for extra liquid to help loosen pesto if needed.
3) Add remaining ingredients and pulse/puree until smooth.
4) Toss with fav pasta. Garnish with more parmesan, pepper and chiffonade of fresh basil, if desired.
I topped this with some chicken quinoa meatballs I bought at Whole Foods…
As I once saw on a bumper sticker, pea pesto is a good way to “Visualize Whirled Peas”! (Bad pun very much intended! ) 😉