Green Pea Pesto Recipes

PEA PESTO

Steps:

• Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
• Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Tear in the herb leaves and add the pine nuts.
• Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like - I like to keep it chunky.
• Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil - enough to give you a spoonable consistency - then mix and season to perfection with salt and freshly ground black pepper. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
• Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.

GREEN PEA PESTO

Steps:

• 1. Pour the peas into a wide, shallow bowl and cover with boiling water. 2. Drain the peas once softened. They don't need to be hot. 3. In a blender, or using a stick blender, blitz the peas with the crème fraîche, mint leaves, garlic, lemon and olive oil. Pulse the mix - it is nice to have a bit of pea texture and for it not to be too homogenous. Alternatively, reserve about a third of the frozen peas and add them whole to the whizzed mass. 4. Once blitzed to the desired consistency, stir in the grated Parmesan and season with salt and pepper. 5. Cook the pasta according to the packet instructions. Drain. 6. Put the pea sauce into the pasta pan and stir over a moderate heat for 30 or so seconds, to take the chill off. Add the cooked pasta, mix well and serve in bowls, with extra Parmesan.

PEA PESTO CROSTINI

Steps:

• For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
• For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
• Top with tomato halves and serve.
• *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

SAUTéED PEA SHOOTS WITH GARLIC

Steps:

• Heat canola and sesame oils in a large flat-bottom wok or large pot over medium-high heat. Add garlic and cook, stirring constantly, until soft and fragrant, about 30 seconds. Add pea shoots (or sprouts), rice wine, salt and white pepper; cook until the greens are wilted and very soft, 1 to 3 minutes.

SUPER GREEN PESTO PASTA

Steps:

• In a food processor blitz the basil with the Parmesan, pine nuts and garlic, season well with salt and pepper and gradually whizz in the oil until you have a glossy pesto.
• Heat a little oil in a frying pan and fry the zucchini for 2 to 3 minutes until lightly colored. Add the frozen peas and allow to defrost and warm through.
• Cook the pasta in a saucepan of boiling salted water for 2 to 3 minutes, then drain and add to the pan of veg along with the pesto. Serve with a scattering of pine nuts and Parmesan.

GREEN PEA PESTO

Steps:

• Place all ingredients in a food processor.
• Pulse to combine, allowing the pesto to be a more coarse texture or smoother paste depending on your preference.

GREEN-PEA PESTO TOASTS WITH SOFT-COOKED EGGS

Steps:

• Bring a medium pot of water to a boil. Gently lower eggs into water. Turn off heat and cover; let eggs stand until whites are just set but yolks are still runny, about 6 minutes. Transfer to an ice-water bath and let cool completely.
• Meanwhile, blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to another ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
• In a food processor, pulse peas, garlic, pine nuts, basil, and Parmesan until a paste forms. With machine running, slowly add oil, processing until combined. Season with salt and pepper.
• Spread each piece of toast with 2 tablespoons pea pesto. Peel eggs and slice in half; divide among toasts. Season with salt and pepper, top with basil leaves, and serve.

KALE AND GREEN PEA PESTO

Steps:

• Heat the olive oil in a large saute pan (use one with a lid--you'll need it in a minute).
• Add and cook the kale on medium heat until it just begins to get tender, then add the minced garlic and cook 1 more minute until garlic becomes fragrant.
• Now add the peas, salt, pepper, and red pepper flakes, stir well, then add the lemon juice, a splash of water, and cover the pan.
• Once the peas are warmed through, turn off the heat and uncover.
• Carefully pour your cooked veggies into your food processor and pulse several times. Begin processing (lowest speed if you happen to have options), adding additional olive oil in a thin stream as necessary to achieve your desired consistency. If I have it around, I like to use the liquid from a jar of good olives at this point instead of the olive oil: it's up to you.
• Once you've reached a smooth consistency you're happy with, taste the pesto for seasoning. Add more salt/lemon juice/pepper as desired, pulse to combine, then you're done and ready to use your pesto!