Spring Pesto with Peas and Mint

By davidv

"Pesto isn't just for pasta! Try it on sandwiches, meats, potatoes, rice…even garnish soups!"—David

Tip: If you don't have time to defrost the peas, boil them in water for 1 minute, drain, and rinse under cold water until cool.

Ingredients

• 3 cups frozen peas, defrosted
• 1/4 cup fresh mint leaves
• 1/4 cup Parmesan cheese, grated
• 2 garlic cloves
• 1/4 cup pine nuts, toasted
• 1 tsp kosher salt
• 1/4 tsp ground black pepper
• 2 Tbsp water
• 3/4 cup extra virgin olive oil

Details

Adapted from qvc.co

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.