Spring! Life! Green!!! Peas are one of the first seeds I plant indoors, in the dead of winter, and the first to burst with their offerings to my table in late spring.
Since it is now spring, I won’t entice you with all my favorite cold weather dishes that get a healthy heap of peas, but rather lure you to the concept of using peas in a variety of other ways.
This Pea Pesto recipe couldn’t be easier, and while I will use mint in this recipe, I also swap out the dominant taste of mint for other fresh herbs. I often toss in a handful of my favorite Thai Chili Cashews for heat and crunch.
Three of my favorite recipes to use Pea Pesto in are:
But first, let’s make Pea Pesto!
Makes 2 cups
- Blanched Peas – 2 cups
- Mint or other fresh herbs – 1/4 cup, chopped
- Olive oil – 1 tablespoon
- Lemon juice – 2 tablespoons
- Salt – 1 teaspoon
- Garlic cloves – 2
- Chipotle or chili pepper – 1/2 teaspoon
Simply toss all ingredients into a blender or food processor, whirl until pureed and it is ready for so many creative dishes.