Pea pesto

Pea Pesto

My garden is completely wild. In a good way. Well, mostly. My wonderful, dear, sweet husband planted way too much squash then never thinned it. We can’t find the cucumbers because it has taken over the back half of the garden. All the plants are enormous. The tomatoes are taller than I am (that isn’t saying much), the carrots are doing wonderful (see previous post about carrot cake cupcakes), the bean are going for broke, and we have more peas than anyone should ever have at once. Unless you are in possession of a killer pea pesto recipe- which also freezes well.

Pea pesto

We harvested the garden this past weekend. Some of the harvest was thinning (carrots and chard), some was trying to stay on top of what was producing (beans and zucchini), and some of it was pulling what was at the end of its season so we can replant something else (peas and lettuce). As previously mentioned the carrots were made in to cupcakes, the lettuce was gifted far and wide, the beans were canned, the zucchini sauteed, and the peas (all 5+ lbs) were turned in to this pesto.

I am so looking forward to pulling this out mid winter and having a delicious taste of summer. Now if the tomatoes would just ripen.

Pea pesto

Pea Pesto (makes enough for generous appetizers or 12 ounces of cooked pasta)

I used sugar peas that I grew and threw them in pod and all. You can use fresh shelled peas or even frozen peas. This is a recipe for one batch (I made four).

10-ounce of peas of your choosing
1 small garlic clove, minced
2 tablespoons walnuts
1 large bunch of basil
1/2 cup (1 1/8 ounces) finely grated Parmesan cheese
1/2 teaspoon table salt
1/3 cup olive oil
Prepare an ice bath, a large bowl filled with ice water. Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2-4 minutes (this depends on your type of peas- whole pods take a tad longer). Drain peas then add them to the ice bath and drain again.

Pea pesto

 

Whirl the garlic, walnuts, Parmesan and salt in your food processor until chunky, about 5-6 pulses. Stuff in the basil and  process till somewhat smooth. Add the peas and, again, process till somewhat smooth scraping down the bowl as necessary. With the machine running, drizzle in olive oil. Divide in to small ziplock bags and freeze.

You can serve this on crostini, as a dip, put it in soups, or toss with hot pasta. All is ridiculously delicious.

What are you doing to preserve your garden bounty?

Pea pesto

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