Pea and mint Pesto


In the past I ran my own market stall making pesto (8 varieties) from beetroot to the basic basil. Unfortunately due to ever increasing fees and laws, combined with lack of time I decided to finish up. I was doing this before there where so many varieties on the supermarket shelves, I loved it and so did my customers, so much so that I got offered to bottle the product by a company but turned it down. Anyway here is the recipe for the pea and mint pesto.

Ingredients

60g Walnuts

50g Mint

20g Peas

15g Shallots

425ml Oil

 

Method

So you will need a food processor for this. This is one of my original pesto recipes and to my knowledge nobody else produces this. It is so refreshing and is a wonderful dip or alternative accompaniment to lamb. At my previous job we used to serve this with a lamb shank spring roll! Yum!

 

  1. 1. Quite simple add all the ingredients minus the oil. Pulse for 10 seconds.
  2. 2.Slowly add the oil until a chunky green paste has been created. It’s that simple!
  3. 3.Adjust seasoning accordingly.
  4. 4.You should have creamy peas and mint with a touch of crunch from the walnuts.

 

There are also recipes for beetroot and dill pesto, lemon and saffron pesto, sunblushed tomato pesto (taste like bolognaise), capsicum pesto and basil pesto.