Pea and Pistachio Pesto:
♥ 1/3 cup frozen peas
♥ 1 clove of garlic
♥ 1 heaping tablespoon of grated parmesean cheese
♥ 1 tablespoon of raw, shelled pistachios
♥ 3 tablespoons of Spanish olive oil
Mince a small portion of the peas with the garlic. Continue to incorporate the rest of the peas, parmesean and pistachios and continue to chop until the mixture is completely minced and there are no big chunks of peas left. Transfer the pesto to a bowl and top with 3 tablespoons of olive oil, cover and refrigerate.
By Rachel Tucker | Image: Rachel Tucker