Peas, Pesto and Pasta

The basil plants on the balcony are going a bit crazy. I've been plucking off their flowers and have been rewarded with an abundance of leaves! I really love pesto in moderation but there is something very strong about the bottled stuff and on a bowl of pasta I find it over whelming so I thought I'd try making my own with basil, lemon, parmesan and of course garlic!

I used substantially less oil than traditional pesto in this recipe.  I have also added a few tbsp of vegetable broth to the mixture to make up for the lack of oil.  If you prefer a more traditional consistency, feel free to up to oil amount as you blend.

This recipe makes enough pesto for one generous plate of pasta for one as a meal, however, you could easily serve this as a side dish with a light protein like fish or chicken if you wish!


Pesto, Peas and Pasta
Serves 1 generously

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe

Ingredients
2 cups fresh basil leaves (loose, not packed)
1 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves OR 1 garlic clove and 3 garlic scapes2 tbsp grated parmesan cheese
2 tbsp water or chicken/vegetable broth
1 cup frozen peas
Pasta to serve 1

Directions

1. Combine all ingredients except pasta and peas in the bowl of a food processor or mini blender. Pulse to desired consistency and set aside. 
2. Bring a large pot of water to a boil and add pasta to cook. In last minute of cooking add frozen peas. Cook for remaining one minute then drain. 
3. Toss with prepared basil and serve!

**This recipe uses less oil than traditional pesto so the consistency is a bit drier on the pasta. If you find it's too dry you can add more oil or broth!