Anti Inflammatory Mint Pea Pesto

Total time13 min

Prep time10 min

Cook time3 min

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Ingredients

6 servings

⅓ cup pine nuts
Diamond of California Pine Nuts Whole - 2.25 Oz Alessi Pignoli Pine Nuts Shiloh Farms Organic Pine Nuts Raw Pine Nuts Kroger Whole Pine Nuts
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1 ½ cups frozen peas, thawed
1 cup fresh mint leaves, loosely packed
½ cup fresh basil leaves, loosely packed
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 clove garlic, peeled
1 tbsp fresh lemon juice
½ tsp lemon zest
⅓ cup extra-virgin olive oil
½ tsp kosher salt, plus more to taste
¼ tsp black pepper, freshly ground
1–2 tbsp water, as needed to loosen (optional)

Instructions

1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
2
Combine the thawed peas, mint, basil, Parmesan, garlic, lemon juice, lemon zest, toasted pine nuts, salt, and pepper in a food processor. Pulse 8–10 times until the mixture is coarsely broken down.

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