Spring Pea Pesto
* 1/2 cup cooked peas
* 2 oz fresh basil (about 2 packed cups)
* 2-3 sprigs fresh mint
* lemon zested and 1/2 half juiced
* 1 garlic clove
* 1/4 cup grated pecorino romano
* 2 tablespoons pine nuts
* 1/2 teaspoon salt
* 1 teaspoon freshly cracked black pepper
* 1/4 to 1/3 cup extra-virgin olive oil

add the peas, basil, mint, lemon zest, lemon juice, garlic, pecorino, pine nuts, salt and pepper to a food processor
pulse until finely chopped
with the motor running, slowly drizzle in the olive oil until smooth and creamy
taste and adjust with more lemon juice, salt, or olive oil as needed

recipe 26 of 30 in my mediterranean diet meal ideas series, and this spring pea pesto is one you’ll want to make before the season ends. bright, fresh, and ready in minutes, it’s perfect for clean and healthy meals !! tossed with pasta, spread on toast, or spooned over grilled meats and vegetables. freeze extra in small portions so you can enjoy a taste of spring all summer long 🌿💚