Peas, Beans and Pistachio Pesto
- 200g fresh peas
- 200g green beans, trimmed
- Handful of rocket leaves
- 2 chopped garlic cloves
- 75g pistachios, shelled
- 1 lemon, juice only
- Small handful of chopped parsley
- 20g grated parmesan
- 125ml olive oil
- Blanch the peas and beans for 2 mins in salted boiling water, then drain and refresh with cold water. Place the rocket, nuts, garlic, lemon juice, parmesan and parsley in a food processor. Whizz and gradually add the oil, processing until smooth. Season to taste. Toss the beans and peas with half the pesto, and serve the remaining pesto on the side with crusty bread.
15 mins
6 serving