Vibrant Pea and Pine Nut Pesto

Ingredients

• Frozen peas (2 cups)
• Pine nuts (1/3 cup)
• Fresh basil leaves (1 cup, packed)
• Parmesan cheese (1/2 cup, grated)
• Garlic (2 cloves)
• Lemon juice (2 tablespoons)
• Olive oil (1/4 cup)
• Salt (1/2 teaspoon)
• Black pepper (1/4 teaspoon)

Instructions

1. Bring a pot of salted water to a boil and cook the frozen peas for 2-3 minutes until tender. Drain and set aside to cool.
2. In a dry skillet, toast the pine nuts over medium heat for 3-4 minutes, stirring frequently until they are lightly golden and fragrant. Remove from heat and let them cool completely.
3. In a food processor, combine the cooked peas, toasted pine nuts, fresh basil leaves, grated Parmesan cheese, garlic cloves, lemon juice, olive oil, salt, and black pepper.
4. Process until the mixture is smooth and well combined, scraping down the sides of the processor as needed to ensure even blending.
5. Taste the pesto and adjust the seasoning if needed, adding more salt or lemon juice to suit your preference.
6. Transfer the pea and pine nut pesto to a jar or airtight container and refrigerate until ready to use. It can be stored for up to a week.
7. Serve as a spread on crostini, toss with pasta, or use as a vibrant sauce for grilled vegetables. This pesto also pairs beautifully with grilled chicken or fish.