Lemony Pea Pesto

The bright green look of this pea pesto will give your Easter table a hint of spring. By using frozen peas you reduce your prep time without sacrificing the nutrition.
Dish Type: appetizers Lifestyle: paleo, vegetarian


makes 2 cups

1 cup Stahlbush frozen peas, thawed

handful of fresh mint and basil

1 clove minced garlic

2 tbsp lemon juice

¼ cup grated parmesan cheese or ¼ cup pine nuts or cashews

drizzle of olive oil

salt & pepper




Pulse all pesto ingredients together in a food processor. Taste and adjust. Serve on thinly sliced and toasted crusty bread that has been drizzled with olive oil and rubbed with garlic. Top pesto with sprouts or a sprig of arugula, lemon zest and red chilli flakes.


* Nutritionally speaking, frozen veggies are similar to -- and sometimes better than -- fresh ones. This makes sense, considering that these veggies are usually flash-frozen (which suspends their "aging" and nutrient losses) immediately after being harvested. Frozen veggies were often picked in the peak of their season, too