When I first saw this recipe, my first thought was, "Ugh, that might taste bland..." But when I made it for the New Year's Pound Special 2020, this spread was chosen as a favorite and I have to admit that I enjoy making it again and again.
This slightly different tasting pesto is also perfect for a pasta, vegetable, bulgur or quinoa dish.
What do you think?

Ingredients: 320 g peas (frozen/fresh) 1 small red onion 5 tablespoons olive oil 1/2 garlic clove 10 leaves of fresh basil 5 stalks of parsley 50 g roasted pistachios 6 tablespoons grated Parmesan cheese 6 tablespoons linseed oil 2 tablespoons fresh lemon juice salt & pepper to taste |
Preparation:
1. Put the peas, onion, oil and garlic in a pan and sauté everything on medium heat for about 3 - 5 minutes.
2. Let the peas cool slightly.
3. Then put the herbs, pistachio, parmesan, linseed oil, lemon juice, pepper and salt into a blender with the cooled pea mixture. Puree everything to the consistency you want. Click here to edit.
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