Tuesday, 13 March 2012

Pea and Ricotta Pesto

 From: Veggie Feasts

  • 4 TBSP extra virgin olive oil
  • 500 g (16 oz) fresh or frozen shelled peas
  • 2 garlic cloves, crushed
  • 100 g (4 oz) ricotta cheese
  • juice of 1 lemon
  • 2 tsp mint (I used parsley because Tesco was out of mint)
  • 30 g (1 oz) Parmesan cheese
  • salt and black pepper
1) Cook the peas in a saucepan of lightly salted boiling water for 3 minutes.

2) Drain and immediately refresh under cold water.

3) Put the peas into a food processor with the oil, garlic, ricotta, lemon juice, mint (or parsley), Parmesan and salt and pepper and process until fairly smooth. I don't have a food processor so I used a potato masher.
4) Serve with crostini or a baguette.

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