Pea Pesto

_MG_6162This is one of my go-to spring recipes, especially for entertaining. The pea and basil together are super refreshing (you can also use mint), and since everything gets thrown in the food processor, it only takes minutes to prepare. My favorite way to eat is with toasted bread, but since I spent hours (literally) rolling out these flat breads one Saturday, I thought they would make a nice accent. (The flat bread is SO good, but very time-consuming due to all of the hand-rolling, and if you are going to make these, you should definitely not go to P90X that morning or you won’t be able to lift your arms.)_MG_6172

 

_MG_6167I also served with this amazing whipped feta (all credit goes to my friend Arie for introducing me to this recipe). Seriously, the next time you have people over (or not, if you want it all to yourself), you must make this. It’s like whipped gold.

_MG_6173

Pea Pesto (makes about 1 cup)

1 cup peas, fresh or frozen and defrosted

1/4 cup fresh basil

1/4 grated parmesan cheese

3-4 tablespoons olive oil

Salt and pepper, to taste

Combine all ingredients in food processor and pulse until creamy, then season with salt and pepper as needed. Serve immediately with bread or crackers of your choice, or refrigerate, covered, for up to 2 days.

 

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Pea Pesto

9 thoughts on “Pea Pesto

  1. Oh, my goodness, that looks so amazing. I’ve tried those flat breads, and they’re wonderful, but they have that special process that is time consuming…I make really simple ones that I’ve done with friend’s kids. Then I just tear them apart and toast them a bit for things like this. I think I’ve just found my Easter appetizer.

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