G.P. Gottlieb: Murder, Mystery, and Recipes: Just a Little Cozy
About the Recipe
This is mostly a pantry dish since I usually have parsley and lemons, but now that I don't have a garden, fresh basil is a treat. Making pesto is a good way to preserve the basil for up to 10 days, and it's a versatile dip or sauce.
Ingredients
1 10oz bag of frozen peas
¼ cup (2 or 3 sprigs) fresh mint leaves with stems, chopped
1 tsp powdered garlic or 2 cloves fresh garlic, minced
¼ cup chopped walnuts or toasted pine nuts
3 TBSPs nutritional yeast
2Â or 3 TBSPs fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
½ tsp salt
¼ tsp black pepper
Preparation
In a medium bowl, pour boiling water over the peas and let them steep for about 3 minutes. Strain and place in a bowl of ice water for 2 minutes. Strain again and pour into a food processor. Pulse everything together and taste. Add more lemon, salt, pepper, or nutritional yeast as needed, and pulse to the desired consistency. Enjoy it as a dip or add water to thin it into a sauce. I like to spread it on toast or drizzle it over vegetables, pasta, or fritters.