Snow Pea & Lemon Pesto

By May 12, 2015

Great way to use the frozen snow peas– thaw them and make a pesto! Try it with some warm spelt berries for a lovely, light lunch with tons of flavor and crunch.

 1 frozen snow peas, thawed overnight in the fridge.
 Zest & juice from 1 large whole lemon
 0.33 cup sunflower or extra virgin olive oil
 0.33 cup almonds, walnuts or pistachios
 0.50 tsp salt
 0.50 cup grated hard salty cheese, like parmesan
 12 cloves garlic
1

First, toast and roughly chop the nuts. You can do this in a hot oven for 10 min or so, or in a dry skillet. Then, remove any tough strings from the peas.

2

Zest in and the juice the lemon, add the snow peas, the garlic, the salt and grate in the cheese. Use a spatula to push it down from the sides as you blend. Add extra oil for a creamier texture, and taste to adjust seasoning.

Ingredients

 1 frozen snow peas, thawed overnight in the fridge.
 Zest & juice from 1 large whole lemon
 0.33 cup sunflower or extra virgin olive oil
 0.33 cup almonds, walnuts or pistachios
 0.50 tsp salt
 0.50 cup grated hard salty cheese, like parmesan
 12 cloves garlic

Directions

1

First, toast and roughly chop the nuts. You can do this in a hot oven for 10 min or so, or in a dry skillet. Then, remove any tough strings from the peas.

2

Zest in and the juice the lemon, add the snow peas, the garlic, the salt and grate in the cheese. Use a spatula to push it down from the sides as you blend. Add extra oil for a creamier texture, and taste to adjust seasoning.

Snow Pea & Lemon Pesto

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