I clipped a recipe out of Good Housekeeping AGES ago and finally got around to trying it. Of course, I didn’t decide I was going to make it until about 30 minutes before dinnertime, so I didn’t have all the ingredients, but wanted to give it a shot anyway. I will post the original recipe and then post the modifications I made in parentheses.
16 oz. package of frozen peas
2 cloves garlic, chopped
2 Tbsp. water
2 cups loosely packed fresh basil leaves (16 oz. package frozen spinach)
1/2 cup freshly grated Parmesan cheese (1/4 cup soy “Parmesan” cheese)
2 Tbsp. olive oil
3/4 tsp. salt
In microwave-safe bowl, combine peas, water, and garlic. Cover with waxed paper and cook in microwave on high for 4 minutes or until peas are tender. Let cool 5 minutes, then transfer pea mixture to food processor with knife blade attached. Add basil leaves (or if using frozen spinach like me, microwave it all and then put it in a towel and squeeze out all the excess water before adding to processor), cheese, olive oil, and salt. Process until smooth. Makes about 1 1/2 cups pesto, enough to toss with 1 pound of cooked pasta (I used whole wheat penne). I also added artichoke hearts when I tossed it with the pasta. We all thought it was delicious!
See another way to use this pesto here!