Luckily there are still a few bags of frozen peas hiding in my freezer - so I will eat delicious minted pea pesto and pretend it is from my garden.
In addition to the typical use of being tossed with pasta I also I eat this pesto: as a dip for crudité; as a spread for crostini or crackers or amazing sandwiches; with poached eggs; dolloped onto top soups and stews; with/in scrambled eggs (green eggs anyone?); on grilled protein; and, directly from a spoon into my mouth!
There are really only 2 methods for making this pesto – by hand or with a machine…I have to say that even as much as I love this pesto I would not make it by hand. However, if you are motivated enough to make it by hand I have included the instructions below.