We had a rainy day here in Southern California, the first in a while so I decided to take it upon myself to brighten up the dreary day with this bright, fresh and lemony pesto! After all, Spring is nearly upon us, so it’s the perfect time to bring on the peas (or edamame beans)! This pesto is different than your traditional basil, garlic, lemon, cheese, olive oil and pine nut pesto. I use a ton of fresh greens such as arugula and spinach and then throw in vibrant flavors such as green onions, jalepeno, and a squeeze of lemon! These flavors work so well together, I got so excited when I first tasted it! I also tried subbing the peas for edamame and the flavors work just as well. In fact, I think it came out slightly creamier but use whatever you fancy! I like to use the pesto as a dip, on top pizza (shown below) of sandwiches, slather it on veggies, or of course swirled into pasta or scrambled eggs! It also freezes beautifully, so whatever you don’t use, put it in a ziploc baggie and put it in the freezer for up to a month!
Makes about 1 1/2 cups
1 cup arugula (or sub 1 cup spinach in addition to the one cup below)
1 cup spinach
1 jalepeno (seeded and ribs removed if you don’t like spicy) optional
1 green onion
1 cup frozen or fresh peas (or edamame) thawed or cooked for 1-2 minutes in boiling water
Juice 1/2 lemon
1/4 cup olive oil
1/4 cup water (start by adding 1 T at a time until it is at your desired consistency)
1 t salt
1/2 t pepper
Place all the ingredients in a food processor or blender and blend until smooth and creamy.