Garden Pea Pesto with more than a hit of ‘menthe’

Working with The Cardiologists Kitchen I was asked to take part in a demo at the Taste of Timsbury Food Festival. I was asked to demonstrate a pesto. I wanted to make something a little different and also make something vegan to demonstrate the power of flavour you can get using the most humblest of ingredients.

https://www.cardiologistskitchen.com/news-and-views/a-taste-of-timsbury-and-the-second-cardiokit-cook-off/

I took this as an opportunity to use my favourite herb, mint, and paired it with peas as my main ingredients.

This recipe below will make you enough for 2 to have with Pasta

1 cup frozen garden peas (simply defrosted, no need to cook again)

1 cup frozen edamame beans (again simply defrosted – if you can get hold of fresh beans then they need taking from there pods and blanched in salted water for around 8 mins and left to cool)

3 garlic cloves

2tbsp toasted pine nuts

handful of mint leaves

leaves picked from around  5 sprigs of thyme

juice from 1 lemon

rapeseed oil or chosen oil

salt and pepper

Pesto is a very personal experience. Whether you use a pestle and mortar or a food mixer the key is that you get the peas, edamames, herbs and garlic well mixed and then add your oil and seasoning to taste.

Happy Pesto.

 

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