Breastfeeding Friendly Mint Pea Pesto
Total time13 min
Prep time10 min
Cook time3 min
4.8(12)
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 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
- 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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