1 cup frozen peas, thawed
Handful of mint
Handful of basil
1 clove garlic, minced
Zest and juice of ½ a lemon
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Place the peas, herbs, garlic, zest, juice and a good glug of Olive Ol in a food processor and pulse until slightly smooth but still a bit chunky. Season to taste with Sea Salt and Black Pepper and add some extra Olive Oil to thin down the pesto if necessary.
Serve as a dip with fresh veggie crudites, toss through pasta with spring greens or dollop on bruschetta.
1 cup frozen peas, thawed
Handful of mint
Handful of basil
1 clove garlic, minced
Zest and juice of ½ a lemon
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
Place the peas, herbs, garlic, zest, juice and a good glug of Olive Ol in a food processor and pulse until slightly smooth but still a bit chunky. Season to taste with Sea Salt and Black Pepper and add some extra Olive Oil to thin down the pesto if necessary.
Serve as a dip with fresh veggie crudites, toss through pasta with spring greens or dollop on bruschetta.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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