Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, February 25, 2015

Pea and Mint Pesto

With spring less than a month away I decided to get an early start with this pea and mint pesto courtesy of the frozen food aisle. After defrosting your peas combine in a food processor with a peeled clove of garlic, half a cup of grated parmesan, half a dozen sprigs of fresh mint, and a teaspoon of kosher salt.

With the machine running slowly add about a third of a cup of extra virgin olive oil until smooth. Salt and pepper to taste then toss with pasta, serve on a crostini, or as a dip with toasted pita chips. It tastes better if you close your eyes, clap your heels together three times and repeat to yourself, there’s no place like spring; there’s no place like spring; there’s no place like spring.

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