Pea Pesto

Ingredients for Pea Pesto

• 475ml chicken stock

• 950ml shelled fresh peas (about 1.8kg in the pod)

• 1 to 2 tablespoons chopped garlic

• 1 to 2 tablespoons fresh lemon juice

• Salt and freshly ground black pepper

How to make Pea Pesto

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.

Place the peas in a food processor with 240ml 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.

Place the puree in one-cup containers or half-pint freezer jars leaving 1 inch of headroom and freeze.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.