Pea and coriander pesto

Difficulty:  Easy

Serves:  8 at home or 30 tastes in the classroom

Fresh from the garden:  garlic, lime, soft herbs, peas

Equipment

  • metric measuring cups, scales and spoons
  • small saucepan
  • small frying pan
  • zester
  • mortar and pestle
  • spatula
  • large bowl
Ingredients

  • ¼ cup extra-virgin olive oil
  • 30 g fresh coriander leaves
  • 10 g mint leaves
  • 150 g fresh peas, blanched
  • ¼ cup pine nuts (or sunflower seeds), lightly toasted
  • 1 garlic clove, peeled
  • 1 tbsp white miso
  • 1 tsp lime zest
  • splash of water
What to do

  • Set out your equipment and ingredients.
  • Prepare all of the ingredients based on the instructions in the ingredients list.
  • Place the nuts or seeds in the mortar and pound with the pestle until a paste is formed.
  • Add the coriander and mint leaves and continue to pound to a paste.
  • Add the blanched peas and continue to pound to a paste.
  • Add the garlic continue to pound to a paste.  
  • Add the remaining ingredients and mix together with a spatula. Transfer the pesto to a large bowl, ready to be tossed with the egg noodles.
  • Add a splash of water to create a creamier texture, if desired.

Note: the pesto can be made in a food processor.

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