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Add a photoThis vegan pea pesto tastes like spring. Whether on a crudités plate, spread on warm crostini, or served over fish or steamed vegetables, this pesto adds delicious flavor to your dish. GF/DF/NF
Ingredientes
- 10-12 ounces fresh or frozen peas
- 2 raw garlic cloves
- 1/4 cup extra virgin olive oil
- pinch sea salt
- freshly ground pepper
- squeeze of fresh lemon juice
- 10-15 basil leaves, or fresh sprigs of dill
- 1 spring onion (scallion)
Direcciones
- Bring 2 cups of water to a simmer on your stove top. Add your peas to the simmering water, and let cook for only about 2 or so minutes for fresh peas, a short while longer if using frozen. Strain and rinse with cool water. Drain. Pour your peas into a food processor, along with the garlic, olive oil, sea salt, pepper, lemon, spring onion, and fresh herbs. Pulse in your food processor until mostly smooth. Do not over whiz - you want a spreadable pesto with some texture left. Taste, add additional salt and pepper to taste. Serve immediately, or store in an airtight container in your refrigerator and eat within a few days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 4 servings | |
| Calories 147 | |
| Calories from Fat 120 | 82% |
| Total Fat 13.64g | 17% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 41mg | 2% |
| Potassium 91mg | 3% |
| Total Carbs 5.0g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.78g | 1% |
| Protein 1.79g | 3% |
