in Recipes

Pea, lemon and basil pesto

updated

Spread the love

Ingredients for 1 servings:

  • 65 g peas, frozen
  • 35 g organic lemon(s) (1/2)
  • 35 ml olive oil, extra virgin
  • 25 g basil leaves
  • 2 garlic cloves
  • 25 g cashew nuts
  • 2 g salt, more or less according to taste
  • 3 tbsp water, more if needed

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Vegan

Thaw the frozen peas slightly. Peel and dice the garlic. Wash the lemon thoroughly, halve it, remove any seeds, and cut into smaller pieces (set the second half aside for another recipe). Place all ingredients in a smoothie blender. Start with 2 tablespoons of water, as the smoothie blender always needs some liquid to blend. Blend the mixture until smooth. If you have trouble blending, add more water a tablespoon at a time. Season the finished pesto to taste and add a little more salt if necessary. I used air-fried potatoes. The pesto also tastes great with pasta.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kohlrabi hash brown

Nonya dumpling soup – Bakso Babi-Udang