This is a slightly
different but still a green pesto and it tastes like summer. I came
up with this recipe when I had some pea shoot left overs and wanted
to use them up. I would recommend this to you as well if you want to
try a different vegan pesto.
This is how it's done:
250g pea shoots
1dl frozen peas
1-2 garlic cloves
Toasted pine nuts
Olive oil
Defrost the frozen
peas and chop the garlic. Toast the pine nuts briefly in a dry frying
pan so that their flavour comes out stronger.
Put all
ingredients into a bowl and puree them into a fine paste and the
pesto is done. Combine it with pasta, vegetables or new potatoes –
all combinations are great! You can store it for a few days in the
fridge, but you could also freeze small cubes for a later use.
I will soon be
posting a dish that I cooked with this pesto, so stay hungry!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.