Refreshing, bright, and cheerful, this flavor-packed alt-pesto can be used with pasta or as a spread on crostini. A blast in the food processor is the one key step, making this recipe a speedy route to mealtime victory. (The pesto also freezes well, for those nights when you have even less time.)
- 2 ½ cups peas (defrosted if you’re using frozen)
- ½ cup Parmesan cheese
- 1 clove garlic
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup olive oil
Put everything but the olive oil in a food processor and give it a whirl until combined. Drizzle in the olive oil and mix until smooth.
If you’re putting this into pasta, reserve some of the pasta water and use if the mixture needs help adhering to the noodles.
Garnish with fresh peas. Also great served on toasted crostini.