Steve’s Garden Pea Pesto: a CardioKit recipe share

... with more than a hit of ‘menthe’

 

This is a recipe share from Steve Mercer, Head Chef at Neston Farm Shop and Kitchen.

Here’s what Steve says;

‘Working with Cardiologists Kitchen I was asked to take part in a demo at the Taste of Timsbury Food and Drink Festival. I was asked to demonstrate a pesto recipe. I wanted to make something a little different, and also make something vegan, to demonstrate the power of flavour you can get by using the humblest of ingredients.

I took this as an opportunity to use my favourite herb, mint, and paired it with peas as my main ingredients.

This recipe below will make you enough for two to have with pasta’.

Read more from Steve on his blog.

 

Serves 2

1 cup of frozen garden peas (simply defrosted, no need to cook again)

1 cup of frozen edamame beans (again simply defrosted – if you can get hold of fresh beans then they need taking from there pods and blanched in salted water for around 8 mins and left to cool)

3 garlic cloves

2 tbsp toasted pine nuts

a handful of mint leaves

leaves picked from around  5 sprigs of thyme

juice from 1 lemon

rapeseed oil or chosen oil (our favourite is olive oil)

salt and pepper

 

Pesto is a very personal experience. Whether you use a pestle and mortar or a food mixer, the key is that you get the peas, edamame beans, herbs and garlic well mixed. Then add your oil and seasoning to taste.

Happy pesto!

 

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