Pea Pesto

By miss5elements

Toss this with your favorite roasted vegetables, or use it as a sauce for pasta or on top of ricotta toasts. Can be made ahead & frozen up to 1 month.

shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 0/5 (0 Votes)

0 Picture

Ingredients

1/4 c toasted walnuts
2 c fresh or thawed frozen peas
1 c parsley leaves
4 garlic cloves
1/2 c grated Pecorino Romano cheese
1 c EVOO
Salt
Pepper

Details

Preparation time 10mins
Cooking time 10mins
Adapted from redbookmag.com

Preparation

Step 1

1. Combine walnuts, peas, parsley, garlic, & cheese in a food processor.
2. Turn processor on & slowly pour in EVOO.
3. Season w/salt & pepper.