It was 90 all last weekend, basically signaling to me that it is summer and thank god your bathing suit body is…
…on another woman wearing a bikini with an already perfected tan.
So I give you a farewell recipe to my favorite thing about spring…fresh spring peas. This also happen to be my second favorite thing to do with fresh peas (carbonara being the first and you all already have that shit covered from a previous post).
It is a fresh pea and walnut pesto. And it is versatile as hell. First off, I never realized there was so many kinds of pesto to be made and eaten. I mean, you can use different nuts, cheeses, fresh herbs…you can include things like sun dried tomato, Kalamata olives, artichokes – all kinds of delicious things to make an awesome and interesting pesto. Also I also never realized how easy it is to make pesto. A food processor or a blender and a mildly creative brain – or not, a recipe from someone else will to just fine – and you can create something wonderful like this pesto. And you can toss it with warm pasta and top with extra cheese and (the best part) a fried egg, you can toss with cold pasta and some veggie for a great summer salad, top chicken, fish or roasted vegetables…you getting me? Versatile as hell!
I made a huge batch of this and used it a bunch of ways, but my favorite was a crostini with the pea pesto, ricotta and prosciutto. If you can get your hands on peas still, grab them! If you can’t def hold on to this recipe for next season…and go out and get some sour cherries, cause something delicious with sour cherries is coming up next.
Fresh pea pesto
- Two cups of fresh uncooked peas
- One cup of walnuts
- Three handfuls of fresh basil torn
- A handful of fresh mint leaves
- One cup of grated parmigiano reggiano or whatever kind of parmesan you can find
- Pinch of salt
- A lot of ground black pepper
- Olive oil
- Place all ingredients EXCEPT olive oil in to a food processor or blender. Puree on low streaming olive oil in until you have a desired consistency – there is no exactness to this, it is a matter of preference, I like it thicker to spread on crostini, myself…but you may prefer a thinner consistency so stream in more olive oil.