Nothing says spring to me more than the flavours of peas, mint and lemon. This pea pesto makes up part of our Bruschetta Bar but it can also be used to mix through rice topped with hot smoked salmon or through a pasta dish covered in parmesan cheese. It’s a great bruschetta topping, whether that’s for a whole Bruschetta bar or just as a starter. The key to this pesto, is keeping it chunky. It doesn’t need to be blended into a smooth pesto.
300 g Frozen Peas
1 Clove of Garlic
1 Bunch of fresh mint, stems removed
1 cup grated parmesan
Juice of 2 lemons
1 Teaspoon of Chilli Flakes
Salt and Pepper to taste
3 Tablespoons Pine Nuts
Place all ingredients into the food processor. Pulse for 30 – 40 seconds. Do not over process, as you still want a chunky consistency.
Taste and season with more salt, pepper or lemon juice if required.
If you are using this for the bruschetta bar, place in a small bowl.