Sauces and Dressings

Spring Pea Pesto

Name: Spring Pea Pesto
Yield: Makes 13/4 cups

Makes 1¾ cups

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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

Ingredients

1 garlic clove, peeled
1 ounce Pecorino Romano, cubed
1 ten-ounce bag frozen peas, thawed
¼ cup fresh basil leaves
1 tablespoon pine nuts
½ teaspoon grated lemon zest
½ teaspoon kosher salt, plus more to taste
Pinch black pepper, plus more to taste
⅓ cup 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.

This recipe was prepared with

This recipe contains many ingredients and requires a lot of preparation, but the dicing accessory makes it much easier than dicing by handand we promise, the final result is worth it!