Yield: Yields about 2 cups
Slightly thicker and chunkier than traditional basil pesto, this is great tossed with pasta or spread on crostini. If using thawed frozen peas, skip the blanching and shocking step.
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Make Ahead Tips
The pesto will keep for 3 days; refrigerate with plastic wrap pressed directly on the surface.
To serve the pesto with pasta, use 12 oz. of uncooked, dried pasta per 1/2 cup of pesto. Reserve some of the pasta cooking water and use it as needed to loosen the sauce after tossing it with the hot, cooked pasta.
This was an easy-to-make recipe that was great both as a pesto on pasta and as a spread on a crostini.
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