Sunday, January 16, 2011

P and P Pesto

Does this look disgusting? I can't tell since it's my own photograph; I PROMISE it is anything but revolting. Elementary and very basic, yes. But not gross.

I am huge pesto maniac fan. It could slather every piece of food I eat for the rest of my life happily. I've made your traditional basil-based pesto which is just a dream, spinach pesto, mushroom pesto, arugula pesto, mint and herbs pesto, and this, peas and parsley pesto.

It's so easy I could do it blindfolded. It tastes fresh and healthy, pairs well with not just pasta but as a brushetta topping, for instance, and even tastes great over some ricotta cheese. You name it, whatever. I LUV it. Yes, LUV.

Peas are one of my toddler's favorite veggies, and Italian parsley is always in my fridge. I'm amazed how may times I end up using it during the week. If you like a sharper, saltier cheese, try using Pecorino, a sheep's cheese that you can smell from Louisiana, it's that strong.

And sooo...... here you are. Pea and parsley pesto! Don't judge it till you've tried it!

Pea and Parsley Pesto

1 cup frozen peas, thawed and cooled
1/2 to 1 cup Italian parsley (NOT the curly kind)
1/4 cup walnuts or almonds (this is optional)
1/2 cup Parm. cheese
Salt and pepper to taste
Olive oil

In a food processor, grind peas, parsley, walnuts, and cheese. Season with salt and pepper and slowly add in olive oil until it's at the consistency you wish (when serving it with pasta, dilute the pesto out with some of the pasta water- a few TBSP will do the trick!).