Pea and Almond Pesto

When my basil gets overgrown, I make a batch of pesto, use some for one of our meals, and them divide the rest and freeze it. This time I utilized another freezer staple- sweet peas. In place of the traditional (and expensive) pine nuts, I used almonds because that is what I had on hand. I also used a bit of broth in conjunction with the olive oil so we get the health benefits of the oil but also cut down a bit on the calories.

1 cup Fresh basil
1 cup frozen peas, defrosted
1/2 cup Olive oil, divided in half
1/4 cup Broth
1/3  cup Parmesan cheese
1/4 cup Almonds
2-3 garlic cloves
Pepper to taste

Place all ingredients except one half of the oil into a food processor. Process on high and slowly add remaining olive oil until you reach the desired consistency. Mix with pasta, (try my Steak and Pesto Pasta) potatoes, serve over meat, or vegetables (Green Bean, Tomato, Mozzarella Salad) or use as a dip. Enjoy!

Leave a comment

1 Comment

  1. St. Patrick’s Day Grub | Whole to the Core Blog

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: