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Green Pea and Mint Pesto

Started getting sunny again over the weekend!  I am just getting an essence of early spring.  Well, not really.  But hey….The rainiest of all the months has passed us!  I started thinking about all the vegetables and fruits that I would see in the next few months and just wished …..

Don’t get me wrong, I am grateful for them and love the ability to do so much with winter produce but someone get me a peach!  Enough of my ranting…

I bought some gorgeous white spring salmon last night, fatty and rich.  Incidently, the white spring or chinook salmon actually has the highest omega 3’s of all wild salmon.  I thought, “ahhhh, pesto, but hmmm, the fish is so fatty (good)”!  I wanted something really fresh tasting, to foil the richer tasting fish.  I had some fresh mint and some frozen peas hanging about and thought, aha, a match made in heaven!

Curious about some of the nutrients in the cute lil’ green pea?

Green peas are a great source of thiamin-vitamin B1 and a good source of vitamin B6, riboflavin-vitamin B2 and niacin-vitamin B3, all of which are nutrients that are necessary for carbohydrate, protein and lipid metabolism. Green peas are also a good source of iron, a mineral necessary for normal blood cell formation and function, whose deficiency results in anemia, fatigue, decreased immune function, and learning problems. Green peas provide nutrients, including vitamin C, which are instrumental in helping to prevent the development of cancers.

Here’s the recipe…..

1 cup frozen green peas, quick blanched (15 sec. in boiling water), removed and shocked in very cold water

1 very large handful of fresh mint

2 medium cloves of garlic

3  Tablespoons extra-virgin olive oil

1/2 lemon

1 Tablespoon finely grated Parmesan, optional

salt and pepper

In food processor, place the peas and mint.  With motor running, drizzle your olive oil.  Squeeze the 1/2 lemon in and season to taste with cheese, salt and pepper.  Keep it moderately chunky.  You don’t want it super smooth….

Besides on tender white, fatty salmon, I could see this pesto being great on scrambled eggs or a frittata, bruschetta with shaved black truffles or black olives or just simply bruschetta and the pesto.  It would be sexy on pasta with fresh tomatoes and shaved ricotta salata, or even on shrimp or lobster.  Lamb too, but I like stronger flavors on my chops!  Whatever you do, try doing a flash stir-fry of some pea shoots to accompany your dish with green pea and mint pesto.  Give it a try and tell me what you think.

Cat Dillon

This blog is my journal, where I share everything wellness. From tips on healthy lifestyle to creating as much deliciousness in your life as possible.

Cat Dillon is the Cat in Caterpillar Nutrition and Wellness.

Caterpillar Nutrition and Wellness is a unique combo of nutrition, fitness and cooking coaching all in one pretty package. Read more about Caterpillar Nutrition and Wellness.

Comments

  1. Cat Irons       January 11, 2011 at 9:10 PM

    Okay…..you made this recipe just for me right!!! I can’t wait to make this…..thanks Cat!

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