Pea and Mint Pesto
Print recipe
| Serves | Serves 4 as a dip and/or spread |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Side Dish, Starter |
| Misc | Child Friendly, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Casual Party |
| By author | Karen S Burns-Booth |
Ingredients
- 450g podded fresh peas or 350g frozen peas, defrosted
- 4 small shallots, peeled and roughly chopped
- 2 cloves garlic, peeled
- small red chilli, de-seeded
- freshly ground black pepper
- 1 small bunch fresh mint
- sea salt flakes
Optional
- olive oil
Note
A simple way to dress up peas in a different and exciting way - this pea and mint pesto is great on crusty bread as well as being added to pasta for a low-fat sauce!
Directions
| Step 1 | Cook the peas for 3 to 5 minutes until just tender. |
| Step 2 | Drain them and place them in a food processor with the remaining ingredients and pulse until you have a paste. Adjust the consistency with a little olive oil if needed. |
| Step 3 | Serve with toast, bread sticks, crackers and crusty bread or add it to freshly cooked pasta. |
