Pea, Almond & Mint Pesto

Makes about 2 cups

Heat 1 tbsp of olive oil in a small saucepan on medium. Cook 1 crushed garlic clove for 1 min, until fragrant. Add 1 1/2 cups shelled peas and 3/4 cup of chicken stock and simmer for 4-5 mins, until tender. Cool.

Place pea mixture, 1 1/2 cups of mint leaves, 3/4 cup of grated parmesan and 1/4 cup toasted slivered almonds in a food processor. Process until finely chopped. Season well, add 2 tbsp extra virgin olive oil and process until smooth. Transfer to sterilized jars, cover the surface with a little extra oil and seal. Store refrigerated for up to 2 weeks. 

Use as a spread on bruschetta or as a sauce for pasta or gnocchi.

Photography: Sue Stubbs
Recipe: Mandy Sinclair
Extract from Grow Harvest Cook, by Meredith Kirton and Mandy Sinclair

Olive Pate

Makes about 1 1/2 cups