Pea and Basil Dip
Whip this dip up on a Sunday night and take it to work the next day for a delicious super snack. Serve with vegetable sticks or seed crackers.
- 1Bring a pot of water to the boil. Add frozen peas and turn off the heat. Let them sit for about 2-3 minutes until bright green. Drain and set aside.
- 2In a dry skillet over medium heat, toast the pine nuts until lightly golden. Remove from heat and set aside.
- 3Place the toasted pine nuts (reserve a few for garnish), olive oil, lemon juice and zest, salt, basil, and peas in a food processor and pulse until the desired consistency is reached. Add more olive oil if you like a looser pesto. Taste and adjust seasoning if necessary.
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