One of the best summer vegetables are the fresh peas. They remind me of the summer days on the beach, reading up for the exams and snacking on fresh peas.
Right now you can get the fresh peas in the stores. And you can use them for other things than just snacking.
Makes about a cup.
- 50 g (⅓ cup) walnuts
- 2 garlic cloves, peeled
- 155 g (1 cup) shelled peas (see my notes below)
- 35 g (1 cup) arugula
- 10 fresh mint leaves
- 1 lemon, juice and zest
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 dl (½ cup) extra-virgin olive oil
Toast the walnuts in a dry skillet over medium-high heat, until they are just starting to become fragrant. Remove from the heat and set aside to cool.
Blend the toasted walnuts, garlic, peas, arugula, mint, lemon juice and zest, salt and black pepper until finely chopped, scrape down the sides if necessary. While blending add the olive oil in a slow stream, until combined.
Serve the pesto as a spread on toast, on pasta or as a dressing. The pesto will keep covered in the refrigerator for a few days.