This is the time of the year that drives me the most crazy – it feels like spring, it is starting to sound like spring, it is even starting to smell like spring (the nice spring smell – not that dog poop smell that comes first) – but the store shelves are still loaded with last year’s sad looking root vegetables and we are weeks away from any fresh local produce.
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!
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!
Preparation Method:
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.
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.
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