Pea and Mint Pesto Recipe:
Recipe of the day is this Pea and Mint Pesto by Steve’s Leaves.
This pea and mint pesto recipe is delicious on penne pasta with a little extra parmesan grated on top.
It can also be spread on top of toasted ciabatta with torn mozzarella and a drizzle of olive oil.
Use to stuff beautiful flat mushrooms then top with a sprinkling of breadcrumbs and bake for 15 minutes.
1 pot Perfectly Pickables Pea and Mint
2-3 tbsp pine nuts
2-3 tbsp grated parmesan
1 garlic clove
4-5 tbsp extra virgin olive oil
Salt and pepper
- Gently dry fry the pine nuts in a frying pan for 3 minutes until golden brown. Do not leave unattended or they will burn quickly.
- Place the parmesan, garlic and pea and mint leaves in a blender. Blitz until finely chopped.
- Add the pine nuts and 3 tbsp olive oil then blitz again until the pine nuts are the texture of breadcrumbs. Add the additional olive oil and stir.
- Season with salt and pepper.