As much as I love traditional basil pesto, I really enjoy experimenting with different flavors. I adore this version because the main ingredient is green peas, which when combined with the pistachios and mint make such a fresh and unique mix. It is a great way to take advantage of early peas, before the basil is bushy, but frozen peas work well too.
2 cups fresh (or frozen) peas
1 garlic clove
1/2 cup pistachio nuts
1/2 cup Parmesan cheese, grated
1/4 cup mint
1/3 cup olive oil
1/2 teaspoon salt
Freshly ground pepper
1. Set aside some of the peas, pistachios, and a few mint leaves for garnish.
2. With food processor running, drop in garlic and finely chop. Next add add peas, pistachios, cheese, salt, and pepper, and process until finely chopped. Keep motor running and add oil until combined.
3. Toss pesto with cooked pasta, and garnish with reserved peas, pistachios, and mint. Can be served warm or cold.
By Melissa Breyer, Senior Editor, Care2 Green Living
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