Springtime Pea Pesto - gluten free, dairy free, nut free, soy free, vegan
A springtime pesto full of bright flavors that are versatile and nutritious enough to go from breakfast to dinner and ready in 5 minutes!
Recipe type: Condiment
Serves: 1½ cups
  • 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)
  1. 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.
  2. Some other suggestions:
  3. 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/