A springtime pesto full of bright flavors that are versatile and nutritious enough to go from breakfast to dinner and ready in 5 minutes!
Jessica: From Jessica's Kitchen
Recipe type: Condiment
Serves: 1½ cups
Ingredients
1 heaping cup frozen peas
½ cup raw sunflower seeds
1 big handful fresh mint leaves
4 cloves fresh garlic (less if pungent)
¼ cup fresh lemon juice
¼ cup extra virgin olive oil
1 teaspoon kosher salt (if using sea salt, use less)
Preparation
Add all ingredients into a food processor and blend until nearly smooth (or until smooth if you don’t like too much texture from the peas and sunflower seeds). Will stay fresh refrigerated for a week and freezes well.
Some other suggestions:
Add to rice, or serve as a dip with raw seasonal vegetables. Also delicious in egg omelets (my husband's favorite), or tossed with roasted asparagus and green beans. For toast: try broccoli sprouts, fresh slices of radish, or cucumber - anything goes really.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/springtime-pea-sunflower-seed-mint-pesto/