Spring Pesto

For this pesto, I use frozen peas and fresh garden mint to create a fresh and delicious toast topping or pasta sauce. We served this at Peoples Coffee Cafe in Newtown with our Pickled Beetroot on top, for a quite a few months because it was so popular. And now you can have it at your place whenever you like! It’s lovely as a potato or pasta salad dressing, delicious on toast with grated parmesan or as a creamy dip for celery and carrot sticks.

3 cups cooked peas of any kind rinsed with cold water and drained well
1/2 cup finely chopped fresh mint
1/2 cup olive oil
2 tablespoons cider vinegar
3/4 teaspoon sea salt


Put all your ingredients into a food processor and run until you get a spreadable consistency. Voila!