Ingredients
- 1 lb sweet peas, thawed
- 1-2 cloves minced garlic
- 1/4 c freshly grated parm
- Pinch of chili flakes (to taste)
- Fresh mint and/or basil
- 1/2 c good olive oil
- Juice of 1/2 a lemon
- 1/2 c toasted pine nuts
- 1/2 - 1 t kosher salt
- 1/2 t ground pepper
Instructions
- Place 1/2 of the peas in the food processor. Add the minced garlic, grated parm, torn herbs, and chili flakes and pulse a couple of times.
- While the processor is running, drizzle in the olive oil and season with salt & pepper. Add the other half of the peas and pulse a few times (this will give you some nice, big chunks, too!)
- Add the lemon juice, pine nuts, salt & pepper, and pulse again.
- I served this on the side of roasted salmon (400’ for 12-15 minutes - in parchment - depending on the size of your salmon).
- Once the salmon was baked and not screaming hot, I topped it with Greek yogurt that I seasoned with salt & pepper and then crumbled the pesto over the top of that.
- YUM. Serve with more fresh lemon!
ENJOY!
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