Organic Pea Pesto.

Here’s another great example of eating the rainbow!  And, thankfully, another way of sneaking veggies into your kids πŸ™‚  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

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