Spring Pesto with Peas and Mint

By ldelmas

Ingredients

• 3 cups frozen peas, defrosted 1/4 cup fresh mint leaves1/4 cup Parmesan cheese, grated2 garlic cloves1/4 cup pine nuts, toasted1 tsp kosher salt1/4 tsp ground black pepper2 Tbsp water3/4 cup extra virgin olive oil

Preparation

Step 1

Add all the ingredients (except the olive oil) to a food processor and pulse to combine. With the processor running, gradually add the olive oil. Continue to process until puréed. Serve with your dish of choice; refrigerate or freeze any extra. Obviously, pesto and pasta are perfect companions. But sandwiches, soups, meats, and potatoes can be livened up with this universal sauce. And, as the recipe suggests, you can freeze your leftovers indefinitely. It defrosts beautifully. When you need a quick dinner, all you have to do is defrost the sauce and cook up some pasta or chicken breasts