Pesto. Who doesn’t love pesto? Add it to your sandwich, salad or your pasta and it will make your food a lot more exciting. And the best thing with pesto is that you can jazz it up by using different herbs, seeds or vegetables!
In this pesto, I’ve combined green peas, parmesan, garlic, olive oil, lemon juice, salt, pepper and… OREGANO! As the chef and I are growing some herbs for the summer, I wanted to try making a green pea pesto with oregano and it was delicious.
A little tip from the Chef… When making something with green peas, add a little pinch of bicarbonate of soda. The bicarbonate keeps the green staying green instead of turning into a gray greenish colour.
These fibre rich little green pearls are a good source of thiamine (vitamin B1), which is important for healthy nerve signalling, keeping your membranes in shape and for the metabolism of carbs and protein, meaning it will help you with keeping your energy levels up! Other nutrients found in these green gems are vitamin A, folate and vitamin K.
Fancy trying a different pesto, why not check out my recipe for beetroot pesto.
Oregano Green Pea Pesto
- 150 g / 1 cup green peas
- 40 g / 1/2 cup grated parmesan
- 1 garlic glove
- 2 tbsp olive oil
- 0.5-1 tbsp lemon juice
- Handfull of oregano around 1/2 cup unpacked
- Salt & pepper to taste
- If using frozen peas, defrost them or quickly blanch them.
- Place all ingredients in a blender and blend until smooth.
- Add salt and pepper to taste
- Serve with a salad, pasta or as a sandwich spread.