Pea Pesto
Pea pesto is a slightly more affordable way to make pesto. It is especially useful during the winter when it can be difficult to get enough.
Servings: 1 cup
Calories: 1496kcal
Cost: $10
Equipment
- food processor
Ingredients
- ½ cup frozen peas, cooked and cooled
- ½ cup extra virgin olive oil
- 1 handful basil
- ¼ cup raw pistachios
- 2 cloves garlic
- ½ teaspoon salt
- 2 tablespoon lemon juice
- ¾ cup parmesan cheese
Instructions
- Combine peas, basil, garlic, and pistachios in a food processor. Process until peas are completely broken down. Add lemon juice and salt. Process while slowly adding olive oil to the mix, until it is all added. Finally, add the parmesan cheese and process. Adjust with more olive oil if necessary.
Notes
- Pesto stores great in the freezer in an airtight bag if you make big batches.
Nutrition
Calories: 1496kcal | Carbohydrates: 25g | Protein: 38g | Fat: 142g | Saturated Fat: 29g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 92g | Cholesterol: 51mg | Sodium: 2372mg | Potassium: 623mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1376IU | Vitamin C: 45mg | Calcium: 956mg | Iron: 4mg
