This simple pesto is delicious on crostini, swirled into pasta, served with chicken or fish, or just eaten with a spoon. Kidding, kind of, because it's that good!
- 1 pound fresh peas
- Mint leaves, stems removed, 1 generous handful
- 1 cup grated Parmigiano-Reggiano cheese
- 1 garlic clove
- 1/4 – 1/2 cup olive oil
- Fresh lemon juice, optional
In a food processor, combine 1 pound of fresh peas, mint leaves, Parmigiano-Reggiano cheese, and garlic. Pulse a few times to combine ingredients.
With the machine on, add olive oil through the feed tube until the pesto is smooth, combined and thickened to the desired consistency. If you want a thinner pesto, add more olive oil or a squeeze, or two, of lemon juice.
Serve on toasted slices of baguette with ricotta and prosciutto, toss with pasta, or serve with grilled chicken.