Planning on serving fish for dinner this week? Why not try this pea pesto as a side dish. So refreshing and suits the fish perfectly. TIP: You can omit or use parsley instead of mint, but you will loose a little of the great flavor mint gives the peas. You can use walnuts instead of pine nuts and pre grated parmesan from the supermarket.
Pea pesto
2 servings
4.4 oz frozen green peas
2 tbsp cooking water (from the peas)
1 oz pinenuts
3 tbsp grated parmesan
1 tbsp fresh mint, chopped (or 1/2 tsp dried)
3 tbsp olive oil
Sea salt flakes and ground pepper
Boil the peas in lightly salted water for 2 minutes. Drain but set aside 2 tbsp of the cooking water.
Let the peas cool for 5 minutes. Pour all the ingredients into a food processor and pulse into a course pesto.
Perfectly allright to have a little lumps. Season with salt and pepper.
2 servings
4.4 oz frozen green peas
2 tbsp cooking water (from the peas)
1 oz pinenuts
3 tbsp grated parmesan
1 tbsp fresh mint, chopped (or 1/2 tsp dried)
3 tbsp olive oil
Sea salt flakes and ground pepper
Boil the peas in lightly salted water for 2 minutes. Drain but set aside 2 tbsp of the cooking water.
Let the peas cool for 5 minutes. Pour all the ingredients into a food processor and pulse into a course pesto.
Perfectly allright to have a little lumps. Season with salt and pepper.
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