minty pistachio pea pesto.

I thought about titling this post “The Best Thing You Will Ever Eat”. It is certainly worthy of that high honor… according to my tastebuds at least. If y’all were excited about the (vegan) avocado pesto recipe I posted recently… well, pesto lovers, wait until you try this. I can’t take credit for this sensational combination of green delights, but let us take a moment to thank the culinary genius that did. I did not adjust the orginial recipe at all, and I promise you it needs no alterations. It’s, well… pistachio pea perfection!

Minty Pistachio Pea Pesto

• 2 c. fresh or frozen peas*
• 1/2 c. pistachios
• 1/2 c. Parmesan cheese, grated
• 1/4 c. fresh mint
• 1/3 c. olive oil
• 1 garlic clove
• freshly ground pepper
• salt to taste – I didn’t use any.

In a food processor, combine all of the ingredients – except the olive oil – and process until finely chopped. With the motor running, add the oil until combined.

*I used frozen peas and heated up the pesto slightly before using.

Makes a lot of deliciousness,  approx. 2 cups.

Serving Suggestions: toss into g-free pasta (dinner #1) or stir into warm quinoa with sautéed zucchini and peas and serve alongside a piece of wild salmon with another dollop of pesto obviously (dinner #2).

I can’t stop thinking about this green goodness. It would be phenomenal served as a crostini appetizer or as a dip for crudités. I imagine the possibilities are endless. All you really need is a spoon actually. What would you do with this pea-perfect recipe?

On another note… Saturday morning farmers’ markets have become the highlight of my weekends.

 

   

Be still my heart.

Lastly, my hunger has been on fire today! I’m blaming in on my nerves. (My AFAA certification exam is tomorrow – eek!!)

Time to cram… xxoo.

Hill

P.S. Promise me you will try the pesto!? Then let me know how you like it after your trip to foodie heaven ;)