Ingredients
- 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
Directions
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.
Steps
1 Done | Pan Fry The PeasToss the frozen or defrosted peas into a hot, dry pan and cook on the stovetop for 2-3 minutes constantly stirring on high heat until the peas are heated through. Once cooked, transfer into your food processor or blender. |
2 Done | Make The PestoTo 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. |
3 Done | ServeYou can serve this pesto cold or warm! Toss it with pasta, serve it over chicken (my fave!), fish, or vegetables with quinoa, the possibilities are endless! |
