Pea pesto

We adore pesto in this house. I make a batch at least once a week and freeze it for wonderful dips, pizza toppings or pasta ‘sauce’. The kids always enjoy it and it makes the perfect dinner in a hurry! And this pea pesto packs in even more goodness to regular pesto. If you need a nut free pesto for kids you can replace the nuts with toasted mixed seeds.

Fussy Eating Tip” Pesto can be a surprising favourite of many kids and mixing up the ingredients is a great way to promote acceptance and enjoyment of a wide variety of nutritious foods. Peas is the winner is this yummy pesto.

Storage: Store in the fridge for 24 hours or freeze in small portions for up to 2 months

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Ingredients

• 200g frozen baby peas
• ½ cup *toasted nuts e.g. pine nuts, macadamia, cashews – crushed
• ¼ cup chopped fresh herbs e.g. basil, parsley, coriander or chives
• 1 clove garlic, crushed
• ½ cup grated Parmesan cheese
• Squeeze of lemon juice, to taste
• Pinch of salt and pepper to taste
• ¼ cup olive oil
• *To toast the nuts simply place whole nuts in a frying pan over medium heat. Toss in the pan for a few minutes or until golden. Crush in a mortar and pestle or pulse in a food processor until fine.

Method

Step 1

Place all ingredients in a food processor. Process, stopping to scrape down the sides and to taste, until smooth.
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Step 2

Serve pesto as a dip, as a sandwich spread, pizza topping or an appetiser spread on toasted crostini.
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