Flavour packed and super simple ‘peasto’ recipe
We’ve departed from the traditional definitions of pesto by embracing different combinations of vegetables and fruit. Add more oil if you want it to be ‘drizzle-able’. Have a rummage through your store cupboard and get creative with the flavours.
FREE FROM GLUTEN / DAIRY / NUTS
VEGAN
150g peas, fresh or frozen, brought to the boil and drained
10 fresh mint leaves
8 fresh basil leaves
¼ tsp salt
¼ tsp ground white pepper
50ml olive oil
25g pine nuts, toasted
2 garlic cloves, minced or crushed
Place all the ingredients in a food processor and blitz for 1 minute to make a smooth paste. You’ll then need to scrape down the sides of the bowl and blitz for a further 30 seconds. The 50ml of olive oil in this recipe creates a great dip consistency. For a runnier pesto, add more oil. Decant into a bowl.
STORE All these dips store in sterilised jars. Keep in the fridge for 5 days. Can be frozen.
This recipe extract is from Honeybuns All Day Cook Book by Emma Goss-Custard, published by Honeybee Books.
