Pea Pesto

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March 21, 2016
Mini Ham and Cheese Frittatas
March 21, 2016


  • 1 10 oz bag frozen peas, defrosted
  • ½ cup Parmigiano-Reggiano cheese
  • ¼ cup mint, roughly chopped
  • 1 clove garlic, minced
  • 2 Tablespoons parsley, roughly chopped
  • Juice of ½ lemon
  • ½ teaspoon salt
  • Freshly ground pepper
  • 1 cup good olive oil


Place all of the above ingredients except for the olive oil into a food processor and pulse. With the machine still running, slowly add in the olive oil until all of the ingredients are incorporated. Taste for additional salt and pepper if needed.

*This pesto can be used in many ways. My kids like it tossed with mini farfalle pasta and then finished with a drizzle of olive oil and sprinkled with Parmigiano-Reggiano cheese. I also serve it as an appetizer on crostini with
prosciutto, feta and tomato. Lots of options!