Ok, I know this might sound gross to some people, and you might be wondering why you would mess with a good thing. Well, you are right and I do love a good olive oil, parmesan cheese, basil, and pine nut pesto but I also try to limit my dairy and fats so this was a good experiment.
I am finally finding my groove here in Portugal regarding cooking. It truly has been a challenge for me to adapt to cooking in a different country and one I never really imagined experiencing. But all is dandy and I am having fun each day creating recipes and cooking healthy(ish) foods. Thanks for following along and exploring with me. My happy spot really is in the kitchen. It does not always come out yummy but everything I make is made with love ;-)
Oil Free, Nut Free, Cheese Free Pea Pesto
This is a delight to the palate. The taste is fresh and I promise you will want to slather it on everything. If you want to add crunch to the pesto and you don't mind using nuts, a handful of chopped walnuts is fabulous in this recipe.
Ingredients
- 1 1/2 cups frozen green peas, defrosted
- 4-5 tbsp nutritional yeast Try and use the nonfortified if you can
- 1 bunch cilantro Must use fresh, not dried
- 3 cloves garlic You can use frozen or fresh, just not dried
- 1/2 lemon juice of a lemon Fresh is best
- 3/4 cup sunflower seeds
- 1 cup arugula or basil I like to use basil
- 1 cup dried tomatoes Optional
Instructions
- This is easy peazy, lol get it? ( I crack myself up )
- Add everything to your food processor and pulse till you get the right consistency.
- Add drops of water to the pesto to achieve the consistency you want.
Notes
Ways to use your pea pesto:
- Add to cold or hot pasta
- Use as a pizza topping ( I did a lentil crust pizza and it went fab together )
- Add to a potato salad instead of mayo
- Top your favorite piece of bread or rice cake
- Throw a few tablespoons in your scrambled eggs
- Heck, get a spoon and just dig in and enjoy all by itself
Thank you, Judy. I may have to try this!
Let me know if you try it and what you think.