Pea pesto

Name: Pea pesto
Yield: 2 cups
Ingredients: 1 cup Peas, fresh or frozen, a generous cupful (Main); 1 cup Watercress, packed, or use flat leaf parsley (Main); 1 Spring onion, chopped; 50 g Walnuts, chopped (Main); 50 g Grated parmesan cheese, finely grated (Main); 2 Garlic cloves, crushed with 1 tsp salt and fresh black pepper; ⅓ cup Olive oil, choose a good one

Makes: 2 cups

Tam West

Warren Elwin

Food writer

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Serve this versatile sauce with hot or cold cooked chicken.

Ingredients

1 cup	Peas, fresh or frozen, a generous cupful (Main)
1 cup	Watercress, packed, or use flat leaf parsley (Main)
1	Spring onion, chopped
50 g	Walnuts, chopped (Main)
50 g	Grated parmesan cheese, finely grated (Main)
2	Garlic cloves, crushed with 1 tsp salt and fresh black pepper
⅓ cup	Olive oil, choose a good one

Directions

Blanch fresh or frozen peas then refresh and drain.
Add to food processor with watercress or flat leaf parsley, spring onion, walnuts, parmesan and garlic crushed with salt and pepper. Blitz until smooth while slowly pouring in olive oil. Season to taste and chill. Serve with hot or cold chicken.