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

  • 2 tablespoons extra-virgin olive oil

  • 15 g fresh coriander leaves 

  • 5 g mint leaves

  • 75 g fresh peas, blanched 

  • 1 tablespoon pine nuts (or sunflower seeds), lightly toasted 

  • 1 garlic clove, peeled 

  • 2 teaspoons white miso 

  • ½ teaspoon 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 garlic and continue to pound to a paste.

  • 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 remaining ingredients and mix together with a spatula. 

  • Transfer the pesto to a large bowl, ready to be tossed with egg noodles or pasta. 

  • 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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