Garden Herb and Pea Pesto
Ingredients
- 100 g herbs
- 50 g cooked peas
- 80 g cheese - parmesan, cheddar or mix of the 2, grated
- 50 g fresh spinach leaves
- 300 ml olive or rapeseed oil
- 2 garlic cloves
- 100 g nuts - pine nuts, almonds, brazil nuts or mixture
- 1 tsp lemon juice
- 1 tsp ground black pepper
- pinch salt
Instructions
- Chop the herbs and spinach and put into a food processor with the nuts, peas and garlic.
- Blitz in 10 second pulses until finely chopped.
- Add the oil, lemon juice and pepper. Pulse to the right consistency for your choice.
- Taste and add more lemon juice and salt if needed.
- Store in the fridge for up to 2 weeks or freeze in portions for up to a year.
Notes
The consistency of the pesto can be made to suit your personal liking and also what dishes you want to use it for. I prefer my pesto with some texture and so I only blitz it for a short while.