Thick & Creamy Basil-Pea Pesto
A thick, creamy, slightly sweet pesto made from peas, basil, walnuts, and plenty of garlic. Use this anywhere you love traditional pesto!
Ingredients
- 1 1/2 cups frozen peas defrosted*
- 1 cup basil tightly packed
- 1/4 cup walnuts
- 3 large garlic cloves
- 1/4 cup olive oil
- juice from 1/2 a lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1. Put all ingredients into a food processor or high-powered blender, and blend until thick and creamy. Stop and scrape down the sides, if needed, and keep blending until you've reached the consistency you like. I like to stop before it's completely pureed, so there's still a bit of chunky texture left.
- 2. Toss pesto with warm or cold pasta, or use it as a spread on toast, sandwiches, lasagna, baked potatoes, etc. Leftovers keep well in the fridge for up to a week.
Notes
*If you don't want to wait for peas to defrost, either submerge them in hot tap water for 5 minutes, or microwave them for 30-45 seconds.