Pea and mint pesto

My favorite flavor combination of this year? Peas and mint, no doubt! For someone who hated peas as a kid, it's kind of funny that I now can't get enough of them, but it's true! If you need any proof, check out my Minty Pea Soup or my Pea & Mint Risotto, which were both big hits this year. The combination of peas and mint is technically a spring thing, as this is the season when peas are rife in the markets. But luckily for us all, frozen peas are available year-round and we almost always have a bag in our freezer.

This pesto can be whipped up in a flash anytime that you feel like having a snack or you're having guests over. You can also make a big batch ahead of time, freeze in ice cube trays and then in a plastic bag in order to have it on hand at all times. It tastes great spread on little slices of baguette or crostini or crackers and could also be a good dip for crudités. 

PEA & MINT PESTO
Makes a big batch

2 cups peas (defrosted if frozen)
1/2 cup mint leaves, chopped
1/2 cup grated Emmental or parmesan cheese
1 large garlic clove, chopped
1/4 cup extra-virgin olive oil
Salt, to taste
Red pepper flakes or black pepper, to taste

1. Pulse the peas, mint, cheese and garlic in a food processor until you have a coarse puree.

2. Gradually mix in the olive oil and continue to process until well mixed.

3. Season to taste with salt and red pepper flakes/black pepper.

A generous spoon of this pesto is also delicious mixed in with some pasta or gnocchi. We had it on gnocchi, topped with some red pepper flakes, for brunch this weekend, and it was just delicious!

Enjoy!