Peas with Pesto
|Frozen petite peas||20 Ounce (2 Packages, 10 Ounce Each)|
|For the pesto|
|Loosely packed fresh basil||2 Cup (32 tbs)|
|Garlic||2 Clove (10 gm), peeled|
|Toasted pine nuts||1⁄2 Cup (8 tbs), toasted lightly|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
To make the pesto: Rinse and thoroughly dry the basil leaves.
In a food processor fitted with the steel blade, with the motor running, put the garlic down the feed tube to mince it.
Stop the motor.
Add the basil, pine nuts, salt, and pepper to the work bowl.
Process until very finely chopped.
With the motor running, slowly pour the olive oil down the feed tube in a thin stream until the mixture reaches a pastelike consistency, neither too thick to drop off a spoon nor runny.
You'll have to stop the motor, stir, and check a few times.
Transfer the pesto to a bowl.
Stir in the cheese.
Cook the peas according to the package directions.
Stir in 1/4 cup, or more, pesto, to your taste.