Pea and coriander pesto

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

• 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

• 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.