pea 'n' mint pesto

Name: PEA 'N' MINT PESTO
Prep time: 20 min
Yield: 4
Ingredients: 2 package(s) (12 oz.ea.) frozen peas; 1 tablespoon(s) olive oil; 2 clove(s) garlic, quartered; 2 tablespoon(s) grated parmesan cheese; 2 tablespoon(s) lemon juice; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) freshly ground black pepper; 1/4 cup(s) chopped fresh mint

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16 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on May 3, 2013

Such a light and airy spring-time dish, this can be used as a sauce for spaghetti or any other pasta, a dip, a sandwich spread, or use your imagination! Recipe & photo: Midwestliving.com

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prep time 20 Min

cook time

method ---

yield 4 serving(s)

Ingredients

2 packages (12 oz.ea.) frozen peas
1 tablespoon olive oil
2 cloves garlic, quartered
2 tablespoons grated parmesan cheese
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint

How To Make pea 'n' mint pesto

Step 1

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.

Step 2

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.
Step 3

Store, covered and refrigerated, for up to 3 days, or freeze up to three months.
Step 4

Hint: serve immediately over cold pasta for a quick and cool lunch. Top with thinly sliced radishes.
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