Pesto Presto
Janet Groene's Peapatch Pesto
copyright Janet Groene
Make this flavor-filled pesto at home in your blender or food processor. It keeps up to a week in a well-chilled ice chest. Use it on cooked pasta or to liven canned vegetables. It's easily doubled.
10-ounce package frozen peas, cooked
1 tablespoon minced garlic
1/3 cup pignoli (pine nuts)
1/3 cup olive oil
½ cup grated Parmesan cheese
Drain peas very well and pulse in the food processor or blender with the other ingredients to make a paste. This is enough for a pound of pasta (pass additional grated cheese), or toss one tablespoon of pesto with each heated, drained, 15-ounce can of vegetables.
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For more tips and ideas for your camping and RVing life, see Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to
http://rvbookstore.com/shop/detail.aspx?p=212&m=2
