Got basil? More than likely if you grow your own you do, but it’s probably reaching its seasonal end and you’re getting ready to make pesto to freeze and enjoy year round.
Or, if you’re like me and have limited space to grow it to begin with and want to stretch what you have, here’s a great recipe for both scenarios — just add some sweet peas to the basil for a different and refreshing taste treat! And it’s easy-peasy to make (groan)!
I used a combination of sweet and purple basil from my garden and loved the combination. This freezes quite well — as I suggested in a post several years ago on my pistachio pesto, place it in an ice cube tray and that way you can use the individual pieces throughout the winter as needed
- 1 package (12 ounces) frozen sweet peas
- 2 cups packed sweet basil (stems removed)
- 1 cup grated Parmesan cheese
- 4 to 5 garlic cloves, peeled and crushed
- ½ cup walnuts pieces
- ½ cup extra virgin olive oil (divided)
- ¼ lemon, juiced
- Red pepper flakes, to taste
- Kosher salt to taste (go light on this, you can always add more)
Cook the peas according to package directions and drain well.
Place the peas, basil, parmesan, garlic, walnuts and ¼ cup of the oil in a blender or food processor.
Blend until smooth. Add the rest of the olive oil, red pepper and salt. Again, blend until smooth and creamy.
I like to mix this pesto with zucchini noodles or pasta, topped with shrimp sautéed in garlic, butter and wine.
Or serve as a yummy dip with fresh veggies and/or crackers.