Sauces and Dressings
Spring Pea Pesto
Makes 1¾ cups
Spring Pea Pesto
Makes 1¾ cups
This pesto is somewhat thick, making it perfect for a pizza topping. To use it as a pasta sauce, thin it with a little water.
Nutritional information per serving (2 tablespoons): Calories 77 (74% from fat)
carb. 3g
pro. 2g
fat 6g
sat. fat 1g
chol. 2mg
sod. 134mg
calc. 1mg
fiber 1g
carb. 3g
pro. 2g
fat 6g
sat. fat 1g
chol. 2mg
sod. 134mg
calc. 1mg
fiber 1g
Ingredients
- 1 garlic clove, peeled
- 1 ounce Pecorino Romano, cubed
- 110-ounce bag frozen peas, thawed
- ¼cup basil
- 1 tablespoon pine nuts
- ½ teaspoon lemon zest
- ½ teaspoon kosher salt, plus more to taste
- pinch black pepper, plus more to taste
- ⅓cup olive oil
Preparation
- Insert the metal chopping blade in the work bowl of a food processor. With the unit running, drop the garlic through the feed tube and process until finely chopped. Add the cheese and pulse 4 to 5 times to roughly chop, and then process until finely grated.
- Add the peas, basil, pine nuts, lemon zest, salt, and pepper. Pulse to roughly chop. Scrape down the sides of the bowl. With the machine running, add the olive oil in a slow, steady stream through the feed tube, processing until combined and emulsified, about 1 minute.
- Scrape down the sides of the work bowl. Process a bit of water into the mixture if you prefer a thinner pesto.
- Transfer to a glass jar or airtight container; tap to remove air bubbles and even out the surface. Cover the surface directly with plastic wrap and refrigerate. The pesto will keep for 5 days in the refrigerator, or it may be frozen for up to 2 months.
