Units
Ingredients
- 220 grams green peas 100 grams shelled peas
- 20 grams scallions
- 25 grams Parmigiano-Reggiano
- 6 tablespoons olive oil
- ½ teaspoon honey
- ¼ teaspoon salt
- black pepper to taste
Instructions
- Shell the 220 grams green peas. Prepare a large bowl of ice water, and bring a large pot of salted water (should taste like the sea) to a boil.
- Boil the shelled peas until tender, but still vibrant green (2-3 minutes). It's okay if the skins are still a bit tough, just make sure the centers have softened. When the peas are almost done, add the 20 grams scallions and blanch for 15 seconds.
- Drain and plunge into the ice bath. One chilled drain the peas very well. Squeeze the scallions to remove excess moisture.
- Chop the scallions and add them to a small food processor along with the peas, 25 grams Parmigiano-Reggiano, 6 tablespoons olive oil, ½ teaspoon honey, ¼ teaspoon salt and black pepper.
- Process the pesto until the peas are finely chopped, but not so long that the pesto is fully pureed.
- Serve the green pea pesto with crostini or crackers.
Nutrition
Serving 40gCalories 313kcalCarbohydrates 7gProtein 5gFat 30gSaturated Fat 5gPolyunsaturated Fat 3gMonounsaturated Fat 21gCholesterol 6mgSodium 331mgPotassium 108mgFiber 2gSugar 3gVitamin A 387IUVitamin C 15mgCalcium 112mgIron 1mg