After a weekend of being stuck inside with lots of rain due to Hurricane Florence we are finally seeing some sunshine. It’s been a dreary few days around here with schools being canceled so today feels good getting back to our routine.
What better way to celebrate the sunshine than with this bright, fresh and flavorful pea pesto. Fresh herbs are a must here as it adds to the incredible flavorful and a little squeeze of lemon helps to lighten this sauce up.
Pesto sounds fancy and it easily dresses up a dish but it could not be easier to make. Traditional pesto is made with basil, pine nuts, Parmesan, garlic, salt and olive oil. Since I chose to leave out the nuts and cheese for an allergy friendly option this technically isn’t the pesto your Italian grandmother is cooking. However, it’s still an incredibly delicious and nutritious option and I truly don’t think the other ingredients are missed.
Store pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto by using an ice cube tray or other mold. Once frozen, transfer to a freezer bag, then thaw as needed. This is perfect thing to do for a quick and easy weeknight dinner over pasta or gnocchi. Pesto can also be used as a topping to toast or baguette, or as a sauce to meat and veggies.
- I cup peas, fresh or frozen, thawed
- 1 clove garlic, peeled and chopped
- 1½ cups fresh basil
- 1 teaspoon lemon juice
- ½ cup olive oil
- ½ cup fresh parsley
- ½ teaspoon salt
- Add the ingredients to a food processor or high speed blender.
- Blend until smooth.
- Store in the refrigerator, covered, for up to 1 week