Every Monday we make something at the house. Before our sugar strike (more on that later), the day was spent baking something sweet. Fifteen days in and we are replacing our favorite sweets with end of summer recipes that we love; trying our best to use up the last of the garden goodies and get creative with some grains, seeds and legumes we've neglected. It was a hectic weekend for us and I have a penchant for quick and healthful dinner following a hectic day or weekend.
We are suckers for pasta around here and eat some variation at least once per week, so we usually whip up a batch of tomato sauce with tomatoes from the garden. We wanted and needed a break from our weekly red sauce, so we are trading our traditional red sauce for a pea pesto without nuts.
Normally, we love some sort of nut in our pesto but skipping then means we can avoid another trip to the grocery store and use what we have in the fridge and pantry. The addition of peas and parsley makes for a bright and vibrant pesto. Save the leftovers for a fun addition to avocado toast, roasted potatoes or pesto scrambled eggs-- all of which are Carter approved.
Toviah, George and Hendrix
We are pairing our pesto with rigatoni, oven roasted tomatoes, shrimp and peas.
4 oz. basil leaves
1/4-1/2 cup olive oil
1/2 cup fresh or frozen peas
1/2 cup shredded or grated Parmesan
1/2 lemon, juiced
2 TBS parsley
1 TBS water
Salt, to taste
Pepper, to taste
Add basil, please, cheese, lemon, parsley, water and 1/4 cup olive oil to blender. Blend until incorporated, push down sides of blender and drizzle in remaining olive oil until smooth. Add salt and pepper, to taste.
After adding 1/4 cup of olive oil, it's best to drizzle in remaining olive oil. Depending upon consistency and desired taste, add a full 1/2 cup or slightly less.
Blend less or more depending upon consistency preference. A more rustic texture is great for veggies or meat.