Sunday, April 01, 2012

Spring Pea Pesto

While I have no desire to ever appear on one of those episodes of "Chopped" (Lord knows I couldn't deal with some of those whacked-out ingredients they throw in those baskets), but I DO enjoy trying to use up leftovers in interesting ways rather than throw them into the compost pile or the dog's dinner dish.  That's why the asparagus/leek/Gruyere quiche is baking away right now...almost limp veggies, two slices of bacon and some leftover grated cheese become breakfast for the week.

There was also a Tupperware container of green peas.  Hmmm.....

Did a little online research and came up with this yummy pesto.  The peas substitute for most, but not quite all, of the herbs. It's going to be great tossed with a little hot pasta for a vegetarian dinner tomorrow night.

Spring Pea Pesto
Makes about 3 cups.

2 1/2 cups green peas (If you're fortunate, you can get some spring peas at the farmer's market and blanch them briefly.  If not so lucky, just thaw some frozen peas.  Or use leftover cooked peas like I did.)
2 tablespoons minced garlic
1 cup basil leaves
1/2 cup mint leaves
1/2 cup pine nuts
1/2 cup grated Parmesan cheese
1/3 cup olive oil

Add all ingredients but the olive oil into the bowl of a food processor.  Season with a generous pinch of kosher salt and some freshly ground pepper.  Process until finely chopped.

With the motor running, add the olive oil in a steady stream, blending until incorporated.  Check for seasoning; add salt and pepper if needed.

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