Difficulty: Easy
Serves: 8 at home or 30 tastes in the classroom
Fresh from the garden: garlic, lime, soft herbs, peas
Equipment
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metric measuring cups, scales and spoons
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small saucepan
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small frying pan
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zester
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mortar and pestle
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spatula
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large bowl
Ingredients
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2 tablespoons extra-virgin olive oil
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15 g fresh coriander leaves
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5 g mint leaves
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75 g fresh peas, blanched
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1 tablespoon pine nuts (or sunflower seeds), lightly toasted
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1 garlic clove, peeled
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2 teaspoons white miso
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½ teaspoon lime zest
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splash of water
What to do
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Set out your equipment and ingredients.
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Prepare all of the ingredients based on the instructions in the ingredients list.
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Place the nuts or seeds in the mortar and pound with the pestle until a paste is formed.
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Add the garlic and continue to pound to a paste.
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Add the coriander and mint leaves and continue to pound to a paste.
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Add the blanched peas and continue to pound to a paste.
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Add the remaining ingredients and mix together with a spatula.
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Transfer the pesto to a large bowl, ready to be tossed with egg noodles or pasta.
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Add a splash of water to create a creamier texture, if desired.
Note: the pesto can be made in a food processor.
