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Mint and Pea Pesto

Mint and Pea Pesto

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Loaded with fresh mint, spring peas and your usual pesto ingredeints, this recipe has all the flavors of the season.

Mint and Pea Pesto

Fresh mint is a sure sign of warmer weather. Although mint is available year round, it pops up in gardens once the warm weather arrives becoming most abundant during the spring and summer seasons.

Mint is well known for it’s many medicinal properties, such as aiding with digestion, headaches, respiratory disorders, asthma, depression and fatigue, memory loss, weight loss and oral care, just to name a few! But best of all, it tastes so darn good!

Mint and Pea Pesto

Toss the pesto with pasta, zucchini noodles, rice or quinoa. Spoon it on chicken, fish or beef. Top a baked potato or your favorite vegetable. I even love it with scrambled eggs! Any way you serve this it, the delicate hint of mint in Fresh Mint Spring Pea Pesto is a welcome addition to this twist on pesto and a reminder of a season of new beginnings!

 

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Mint and Pea Pesto

Gwynn Galvin
Loaded with fresh mint, spring peas and your usual pesto ingredeints, this recipe has all the flavors of the season.
Course Sauce, Side
Servings 1 cup

Ingredients
  

  • 1 cup spring peas or frozen peas thawed
  • ¼ cup extra virgin olive oil
  • ¼ cup toasted sliced almonds
  • ¼ cup shredded Parmesan cheese
  • 2 Tbs. packed fresh mint leaves
  • 1 clove garlic
  • 1/2 tsp. kosher salt
  • 1/4 tsp. pepper

Instructions
 

  • Combine all ingredients in a blender or food processor and puree until blended and smooth.
  • Refrigerate until ready to use*.

Notes

*Make a double batch! Trust me, you’ll want to have a lot of it on hand! Recipe can be doubled and stored in refrigerator. Seal with plastic wrap directly on surface of pesto to prevent discoloring.

 

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