1 cup Green Peas
1/2 cup Fresh Basil
1/3 cup Grated Parmesan cheese
2 Cloves Garlic
4 Tbsp Olive Oil*
Add all ingredients except olive oil to food processor and blend. Slowly drizzle in oil while food processor is running, till a smooth paste is formed.
*additional olive oil may be required if Pesto is too thick.
New Gold Potatoes
Diced Red Pepper
Snap Peas cut in half
*quantities will depend on how big of a salad you want.
Boil potatoes in skins until tender; cool and cut into bite size chunks.
Cut Asparagus into 1 inch lengths, blanch and cool.
Mix potatoes and vegetables together. Add in pesto - I only used 1/3 of the pesto for the amount of potatoes that I cooked.
Toss and serve.