- 1 cup Frozen Peas
- 1 cup, chopped Kale
- 0.3 cup, chopped Raw Walnuts
- 1 clove Garlic
- 3 Tablespoons Extra Virgin Olive Oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground Black Pepper
- 2 Tablespoons Greek Yogurt
Just like with hummus, I love making variations of pesto.
Though the original basil with pine nuts and lots of parmesan cheese pesto is a classic, I sometimes prefer this creamy version.
Also, making pesto was the gate way to making homemade sauces for me. It’s a game changer, plus have you read the ingredient list on store bought sauces? Meh…
The formula to any pesto is: something green, something nutty, good quality extra virgin olive oil, and something cheesy, in this case my ‘cheese’ is greek yogurt.
Pan Fry The Peas
Make The Pesto
To the peas in your food processor or blender, add the chopped kale, chopped walnuts, 2 tbsp of olive oil, salt, pepper, and a crushed clove of garlic.
Blend until well combined. If your mixture is a bit dry add the last 1 tbsp of olive oil and mix again.
Transfer the pesto into a bowl and fold in the greek yogurt with a spoon, adjust salt & pepper if needed.