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!
