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Pea and Mint Pesto
June's answer to August's basil and tomatoes, fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that youll find even more ways to use it for a burst of early-summer flavor.
frozen peas (about 6 cups)
grated Parmesan cheese
ground black pepper
chopped fresh mint
In a large saucepan add peas to boiling salted water. Return to boiling; cook 1 minute. Drain and rinse with cold water. Drain well. Transfer to a food processor. Add oil, garlic, Parmesan, lemon juice, salt and pepper. Cover and process until nearly smooth. Transfer to a bowl. Stir in mint. Store, covered and refrigerated, for up to 3 days, or freeze up to 3 months.
(Pea and Mint Pesto)
Polyunsaturated fat (g) 0, iron (mg) 1, Monosaturated fat (g) 0, sugar (g) 1, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, fiber (g) 1, calcium (mg) 10, Thiamin (mg) 0, Fat, total (g) 1, vit. C (mg) 5, Niacin (mg) 0, carb. (g) 4, pro. (g) 1, Riboflavin (mg) 0, chol. (mg) 0, sat. fat (g) 0, cal. (kcal) 26, vit. A (IU) 534, sodium (mg) 67, Potassium (mg) 44