Pea Pesto
A vibrant and versatile pea pesto made with tender fresh peas, garlic, and bright lemon juice, simmered in chicken stock until perfectly creamy. This freezer-friendly sauce can be adjusted to taste with additional seasonings.
Ingredients
- •2 cups chicken stock
- •4 cups shelled fresh peas
- •1 tablespoons chopped garlic
- •1 tablespoons fresh lemon juice
- •to taste salt and pepper
Cooking Instructions
- 1.
In a large saucepan, bring the chicken stock to a boil over medium heat. Add the peas, reduce the heat, and boil the peas gently until tender, about 10 minutes for large peas (smaller ones cook more quickly). Drain and reserve the stock.
10 min
- 2.
Place the peas in a food processor with 1 cup of the reserved stock, 1 tablespoon garlic, 1 tablespoon lemon juice, and salt and pepper to taste. Process to a smooth puree. At this point taste the cream and adapt it to your taste. If you'd like more lemon juice, add it. Missing that garlic heat? Add it. Not creamy (which can happen if the peas are not cooked quite enough or if they are starchy)? Add more stock.
5 min
- 3.
Place the puree in one-cup containers or half-pint freezer jars leaving 1 inch of headroom and freeze.
5 min
