Vibrant Pea and Rocket Pesto

April 14, 2020

 Serving Suggestion: Pesto Pasta Salad with Red Cabbage, Green Olives, Capers, Spring Onions, Tofu, Harissa Aubergine, Tomato, Lettuce, Rocket, Melon and Pecans topped with Seeds and a Fig Vinegarette.

 

 

A really simple and delicious Pesto recipe, it's such a beautiful colour too!

Perfect as a warm Pasta dish topped with some Cheese (Vegan or Dairy), spread on toast with some Balsamic Tomatoes as a little Bruchetta or mixed through a protein-packed grain like Quiona or Buckwheat to add to a Spring-time Salad...yum! The Rocket adds a really lovely peppery flavour to the sweetness of the Peas, such a nice little combo!... Right, anyway, here it is...

 

Serves 4 generously

 

You will need:

 

1 cup of frozen Pea (defrosted)

1.5 cups of fresh, washed Rocket

1/2 a cup approx. of nuts (mixed, Pine, Cashews or Walnuts)

3 cloves of Garlic 

1 tsp of Apple Cider Vinegar

3 tbsp of Extra Virgin Olive Oil

1/2 a Lemon's Juice

a small handful of fresh Parsley or Coriander (optional)

a generous pinch of Salt and Black Pepper

 

Equipment:

1 chopping board

1 sharp knife

1 roasting tray

1 colander/sift

food processor/blender

 

 

 

Method:

 

Pop the oven on 180C, Gas mark 4/5 (or equivalent) 

If you haven't defrosted the Peas before hand just place them in a colander/sift and run some hot water over them for 15-20 seconds

Pop the Garlic cloves (skin on) in the oven and roast for 15-20 minutes and prep your other ingredients whilst you wait for them to roast

Remove Garlic from oven when ready and carefully remove the skins (or wait until they've cooled a little if too hot)

Throw everything into a food processor/blender and mix with a spoon then blitz for 10 seconds, have another mix, blend for another 10 seconds have a taste and add some more Lemon, Salt and Black Pepper

Voilaaa, all done!

 

 

 

 

 

 

 

 

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