Take Advantage of the Flavour of Summer With This Green Pea Pesto 

Pesto has been a staple in my house since I was a little kid. It was one of those things we whipped up at the end of the summer when the herbs had grown into bushes and the shelf life of the plants was becoming short lived. We used a mix of different herb combinations depending on what was abundant that year and we always substituted different nuts and seeds for the base. Parmesan cheese and garlic were always a part of the recipe – pesto shouldn’t exist without the garlic and cheese! The odd time we would experiment with other ingredients like sundried tomatoes, olives and parsley.

These days, I've expanded my pesto experimentation to include pretty much anything green. Salad greens, herbs or green crunchy veggies taste amazing with a bit of parm, garlic and olive oil. With summer around the corner, one of my favourite in-season ingredients are fresh local sweet peas. Cooked ever so slightly, they are tender but still firm and sweet and creamy. This summer pea pesto hangs around my fridge for most summer months, making a regular appearance in a whole bunch of dishes. We love to use it over pasta, on crackers, or crostini, and over grilled meats. Here are a few ideas to get you started!

Excellent ways to enjoy your yummy pea pesto:

• Use it as a base for a grilled pizza with greens
• Use it as a pasta sauce with grilled chicken or sausage
• Use it as a topping for a healthier burger or club sandwich
• Use it as a sauce for risotto and add some grilled veggies on top
• Use it as a base for bruschetta topped with bacon and fresh tomato
• Use it as a topping for grilled chicken, steak or pork chops

Summer Pea Pesto

Ingredients:

2 cups raw peas
4 cups water
1 tsp salt
3 tbsp crumbled feta
3 tbsp olive oil
Salt and pepper
2 cloves garlic
2 tbsp apple cider vinegar
1 bunch parsley
1 bunch basil

Directions:

• Heat water and bring to a boil.
   
• Add salt and then re-boil.
   
• Add peas and boil for 2 minutes. 
   
• Drain immediately and add to iced water to stop cooking.
   
• Peel garlic.
   
• Add all ingredients to a blender or food processor and blend until combined but still chunky.
   
• Season with salt and pepper to taste.
   
• Keep in the refrigerator for up to 3 days or freeze for up to 1 month.

IMAGE SOURCE: COURTESY OF NADIA DURIAVIG

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