I made this on Tuesday, but it was another crazy week. So today I am finally posting it. I made a Pea Pesto. It is a lot tamer tasting than a normal pesto. Due to that I liked it better. We served it with noodles and chicken with parmesan cheese on top.
Presto the History of Pesto
The city of Genoa, Italy is where the first recipe for pesto came from. They adapted a cheese spread called moretum, which was made in Ancient Greece. Genoa was, and still is, known for its basil, so obviously they added basil to the sauce. They also added crushed garlic, pine nuts and olive oil. In French Provence, the dish evolved into the modern pesto, a combination of basil, parsley, crushed garlic, and grated cheese.
Lets get cookin’
2 c. peas
½ c. grated parmesan
½ c. pine nuts
2 medium cloves of garlic
¼ c. extra-virgin olive oil
2 tbsp of water
¼ tsp of salt
Blanch the peas in boiling water for 30 seconds than shock them in cold water
Combine the peas, Parmesan, pine nuts, garlic, olive oil, water and salt in a blender or food processor. Blend until the ingredients are combined and form a thick sauce.
Toss together with noodles and chicken. You can also serve it cold in the summer.
Blanch the peas in boiling water for 30 seconds than shock them in cold water
Combine the peas, Parmesan, pine nuts, garlic, olive oil, water and salt in a blender or food processor. Blend until the ingredients are combined and form a thick sauce.
Toss together with noodles and chicken. You can also serve it cold in the summer.
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Would I make it again…
YES! I absolutely love it.
What would I do differently...
I would add some more garlic to give it a little more flavor.
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