Pea Pesto

This spring it is all about the PEAS. This spring pea pesto is loaded up with fresh peas and pea shoots for the ultimate bright and light pesto!

📝 Ingredients

• 1/2 cup grated parmesan cheese
• 1 cup green peas (we used thawed frozen peas)
• 1 small handful of pea shoots (about 1/4 cup)
• 1 tsp salt
• 1/2 to 1 clove of garlic
• 1/3 cup olive oil
• Juice and zest of 1 lemon (about 3 Tablespoons lemon juice and 1 Tablespoon Zest)
• 1/2 cup basil leaves
• about 20 mint leaves
• 1/2 teaspoon anchovy paste, optional
• 1/2 teaspoon red pepper flakes, optional

👨‍🍳 Instructions

1. 1Combine all of the ingredients food processor and pulse until combined, about 3 minutes. Blend to your desired consistency. If the pesto is too dry, drizzle in 1 Tablespoon more olive oil in slowly. Taste the pesto and adjust salt, lemon and pepper flakes to taste.
2. 2Store in a sealed container in the fridge for up to 3 weeks, or freeze for up to 3 months. Enjoy!