I'm addicted to these baguettes from Andrum, a vegetarian restaurant in Gothenburg, which is (in)conveniently close to my workplace. They make their own salty chewy carrot and sunflower seed bread, and fill it with salad, a couple of olives and a pickled chilli on the side, and top it all off with an absolute mound of creamy pea pesto. I basically want to eat that baguette every day. Unfortunately, even eating it once a week would put an unsustainable dent in my income at the moment, prices in Sweden being what they are. So I decided to have a go at whipping up some pea pesto of my own, for a solo Saturday lunch - working with the ingredients I have. It didn't really taste anything like theirs, but it was yum and easy.
Easy Peasy Pesto
Blend in a food processer until saucy (I prefer mine a little chunky, but go for smooth if you like it like that):
- some green peas (fresh, or thawed frozen. You can thaw them with boiling water or in the microwave)
- some nuts (pine nuts are obviously the pesto classic. Walnuts would also rock. Some cashew cream would bring the pesto to another level of creaminess. I only had pumpkin seeds on hand, so in they went!)
- some garlic (minced if you're worried about the odd chunk of garlic turning up in your pesto)
- a little water (not too much, you can always add more)
- fresh basil if you've got it, dried if you're like me and you don't
Add more water if desired, some lemon juice, olive oil, salt and pepper. Blend till combined.
I made a meal of this with some wholemeal spaghetti, and some lightly fried zucchini and tomatoes.
No comments:
Post a Comment