Peasto (pea pesto)
300g / 10 oz. frozen peas
1 garlic clove
50g / 2 tbsp pine nuts
50g / 4 tbsp grated Parmesan
6 tbsp olive oil
A small bunch of tarragon
Salt & pepper
In a small pan, toast the pine nuts until fragrant. Set aside.
Cook the peas for 3-5 minutes, or until tender, and drain.
Tip the peas into a food processor or blender.
Add the garlic, pine nuts, Parmesan, olive oil and tarragon. Season with salt and pepper, then pulse until smooth-ish.
The sauce is on the thick side, so add 125ml / half a cup water if you want it more runny. Ideally, add water from the cooking pasta.
Use as you would traditional pesto.
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