Here’s another great example of eating the rainbow! And, thankfully, another way of sneaking veggies into your kids 🙂 Made just like a classic pesto, this versatile recipe is one of my favorites and is so vitamin-packed – you won’t feel guilty eating it.
12 oz Cascadian Farm Organic Peas
3 garlic cloves, peeled
1/4 c of grated Parmesan
Salt and pepper to taste
Olive oil (about 1/4 cup)
Crackers or toasted baguette slices
10 cherry tomatoes, halved
In your food processor: Blend peas, garlic, parm, salt and pepper. Then drizzle olive oil into the mixture. Add enough until you have a thick but softer consistency (see photo). Spread on your crackers or bread and top with cherry tomatoes.
— Knead to Cook