Mint and pea pesto

A recipe from cooking-ez.com

For 350 g, you will need:

• 1 150 g peas
• 2 50 g pine nuts
• 3 1 handful fresh mint leaves
• 4 2 tablespoons lemon juice
• 5 2 pinches vitamin C (optional)
• 6 5 tablespoons olive oil
• 7 50 g Parmesan (Parmigiano Reggiano)
• 8 salt
• 9 pepper
• Total weight: 365 grams

Times:

Preparation	Cooking	Start to finish
17 min.	9 min.	26 min.

Step by step recipe

• 1: Shell pea pods to obtain 150 g peas.
• 2: Cook for 1 or 2 minutes in boiling salted water...
• 3: ...then refresh under cold water and drain.
  Set aside.
• 4: In a small pan over medium heat, pour in 50 g pine nuts and roast until golden brown.
  Set aside and leave to cool.
• 5: Wash and dry 1 handful fresh mint leaves.
• 6: Pour the mint leaves, peas, 2 tablespoons lemon juice, 2 pinches vitamin C, 5 tablespoons olive oil, salt and pepper into a high-sided container.
  Mix well.
• 7: Add grated 50 g Parmesan (Parmigiano Reggiano) and pine nuts.
• 8: Blend again, your mint and pea pesto is ready.
  Check the seasoning.

Remarks

You can also use frozen peas instead of fresh ones.
In step 8, you can adjust the texture by adding a little more olive oil.
the vitamin C, although optional, is there to ensure a beautiful green color over time, so don't hesitate to add some if you can.

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