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.
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.