It is so green and spring like here. The garden is growing, the neighbourhood outdoor pool is beckoning and the farmers markets have officially opened for business. It however is definitely not summer. That does not make me a happy girl. The one thing that does make me happy is that the cooler weather means there is still some time to enjoy spring vegetables. After a week of travelling and eating delectably delicious (but exceptionally rich) food I have been craving the light, fresh taste of spring. I’ve had lettuce from the garden, simple chopped kale salads and radishes pulled fresh from the dirt. And peas. Lots of peas. I’ve had them curried, in salads, in the pod and as a quick and versatile pea pesto.
Pea pesto is a relatively new concept for me. It works as a bed for a perfectly poached egg, on crostini’s, as a pasta sauce, stuffed in a baked chicken breast, mixed with quinoa or lentils and of course as part of a selection of dips for an appetizer selection. So until the warm weather decides to make an appearance, this couldn’t be an easier way to make spring last.
- 2 cups of pea husks (left over from soup) or fresh cooked peas
- olive oil (approximately 1/2c.)
- sea salt to taste
- 1-2 cloves garlic, crushed
- 1/4 cup parmesan and/or romano cheese
- a touch of fresh squeezed lemon juice
Cook and drain the peas. Blanch quickly in cold water (it helps retain the green color).
Add all ingredients except the olive oil to a food processor.
Begin blending and slowly drizzle in the olive oil until desired texture.
This will last about 3 days in the fridge, or can be frozen in ice cube trays for 3 months.