Pea And Walnut Pesto Recipe

This kid-friendly pesto is made with frozen peas, so it's ideal for those days when there's not much in the pantry or when fresh basil is scarce. Serve it over pasta, dollop it on cherry tomato halves, scoop it up with carrots and celery, or enjoy it as a spread atop slices of toasted baguette or focaccia. Make it a meal: roast some veggiesthink eggplant, zucchini, red peppers, and sliced portobello mushrooms (or whatever veggies you have on hand or prefer). While they're roasting, bring a pot of water to a boil, and add your favorite pasta (farfalle works nicely with pesto). Drain the pasta, transfer it to a bowl, drizzle with some good-quality extra virgin olive oil, and toss it with the pea and walnut pesto. Top with the roasted veggies, and voildinner is servedThe roasted veggie + pesto combo also makes a great paninisplit some focaccia or crusty rolls, spread with pesto, and layer with roasted vegetables and fresh mozzarella. Warm in the oven or a panini press, or enjoy it cold. Tips: don't care for walnuts? Try substituting pine nuts or pecans. The cheese guy offers an ou-kosher certified, chalav yisroel pecorino romano made in sardinia, italy. If you can't find it at your local kosher grocer, you can order it online from grow and behold. Though the purveyor is best known for it's antibiotic-and hormone-free kosher pastured meats, it also happens to carry some great (and hard-to-find) kosher cheese varieties, wild salmon, and the gefilteria's artisanal gefilte fish loaves.