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pea-pistachio pesto or spread

Writer's picture: Nadia BenzNadia Benz

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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