Pea and Mint Pesto
Ingredients
For the Pea and Mint Pesto:
- Olive oil (amount not specified)
- 1/2 Onion, sliced
- Garlic cloves (amount not specified), chopped
- Fresh basil (amount not specified)
- Fresh mint (amount not specified)
- Frozen peas, thawed (amount not specified)
- Lightly toasted pine nuts (amount not specified)
- Salt (amount not specified)
- Chili flakes (amount not specified)
- Black pepper (amount not specified)
- Meyer lemon zest (or zest from any lemon)
Instructions
Sauté the Onions and Garlic:
- Heat olive oil in a sauté pan over medium-high heat.
- Add sliced onions and sauté until slightly translucent.
- Add chopped garlic and cook briefly until fragrant, being careful not to burn it.
- Turn off the heat.
Prepare the Herbs:
- Roughly chop fresh mint and basil.
Combine and Blend the Ingredients:
- In a food processor, combine the sautéed onions and garlic, thawed frozen peas, chopped mint and basil, lightly toasted pine nuts, salt, chili flakes, black pepper, and Meyer lemon zest.
- Pulse to combine, then drizzle in olive oil until desired consistency is reached (avoid over-processing for a textured pesto).
- Scrape down the sides as needed.
Taste and Adjust:
- Taste the pesto and adjust seasonings as needed.
Serving Suggestions:
Pea and Mint Pesto Avocado Toast:
- Mash avocado with a spoonful of pea and mint pesto.
- Spread on toast and garnish with fresh peas and mint leaves.
Pea and Mint Pesto Pasta Salad:
- Toss cooked pasta with pea and mint pesto, olive oil, chili flakes, peas, and pine nuts.
- Stir to combine and serve.
Video Description
Better than just avocado on toast. An essential, easy vegan recipe for any plant-pusher! Give your pesto a Wicked twist with Chef Chad’s pea and mint pesto; expect a fresh and bright citrus kick, along with aromatic mint and sweetness from the peas. It’s fresh, punchy and fragrant...and extremely versatile. The flavor combos are endless—make up a big batch and mix with smashed avocado for a tasty toast.
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