PEA 'N' MINT PESTO
Recipe & photo: Midwestliving.com
★★★★★ 1 vote5
2 pkg(12 oz.ea.) frozen peas
1 Tbspolive oil
2 clovegarlic, quartered
2 Tbspgrated parmesan cheese
2 Tbsplemon juice
1/2 tspfreshly ground black pepper
1/4 cchopped fresh mint
How to Make PEA 'N' MINT PESTO
- In a large saucepan, add peas to boiling salted water. Return to boiling and cook 1 minute. Drain and rinse with cold water. Drain well.
- Transfer peas to a food processor. Add olive oil, garlic, Parmesan cheese, lemon juice, salt, and pepper. Cover and process till nearly smooth. Stir in mint.
- Store, covered and refrigerated, for up to 3 days, or freeze up to three months.
- Hint: serve immediately over cold pasta for a quick and cool lunch. Top with thinly sliced radishes.