Pea Pesto
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
