Peas are a nutritional powerhouse, packed with essential vitamins, minerals, and fiber, promoting overall digestive health. Rich in antioxidants, peas contribute to a strengthened immune system, offering protection against various illnesses. Additionally, their low-calorie content makes peas an excellent choice for weight management, supporting a balanced and healthy diet. That is until you add the cheese, the EVOO and slather it all over sourdough...and eat the lot!
(Still healthy really), and so delicious. We made this for a hilarious LIVE on Facebook which was going really well until some random music soundtrack popped in and we couldn't figure out from where. It was very dramatic...and entirely suitable for my lifestyle just now.
Anyway, this recipe came about because I had run out of pinenuts, didn't have enough basil to go the distance and so subbed in peas and for more green, pistachios...winning! Such a great combo.
Serve in any or all ways that you would normally serve pesto and you will find this goes a lot further. It will keep in the fridge for at least 3 weeks.
Go and pin some of these other pesto or ways to use pesto recipes as well:
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Need
- 100 Grams shelled pistachios toasted lightly in a frying pan
- 100 Grams parmesan cheese cubed
- 1 Handful basil
- 200 Grams frozen peas, thawed but not cooked
- 2 cloves garlic
- 1-2 Pinches pink salt flakes BUY
- 50-60 Grams fresh lemon juice
- Extra Virgin Olive Oil (EVOO) as needed BUY
Do
- 1
Gently toast pistachios in a dry pan until toasted. Set aside.
- 2
Place parmesan into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add the garlic, basil and the pistachios into Thermomix bowl and blend 5 sec/speed 7.
- 4
In a steady stream add at least 60g EVOO, possibly more, through the hole in lid whilst the blades are rotating on speed 4.
- 5
Add salt and lemon juice, to taste.
- 6
Serve tossed through hot pasta, on sourdough with soft cheese on top, or melted cheese, as a dip, or in any of the recipes that require pesto on this site...so many!
