INGREDIENTS
- 400 g Friglo young peas
- 1 smaller garlic clove
- 2-3 spoons of olive oil
- 1 spoon of spices of choice (rocket, parsley or fresh mint)
- 1 coffee cup of baked almonds
- 2-3 spoons of lemon juice
- himalayan salt
- 750 ml of water
PREPARATION
Cook Friglo young peas for approximately 3 minutes in 750 ml of boiling water with a pinch of salt. Drain, cool with tap water and drain again. Put the peas into a blender (you can also use a stick mixer), add pressed garlic, olive oil, lemon juice, spices and almonds. The pesto has to be creamy and without bigger pieces. To achieve a desired thickness, you can add water used for boiling peas.
SERVING
Put the pesto into a serving bowl and strew with several cut baked almonds. Serve with pasta, tortillas, toast or rice galettes.
Friglo wishes you a great meal!
