Simple Pea Pesto

This simple pea pesto pairs beautifully with pasta, is delicious on sandwiches and is great as a pizza sauce base. Frozen peas are a versatile ingredient and contain about 8 grams of protein per cup.

I served this pesto on pasta as I am a pasta lover. My go to brand for gluten-free pasta is @Catellipasta because it tastes just as delicious and flavourful as the real thing.

pea pesto by milkandmarigolds.com pesto with catelli glutenfree pasta

If you care to, please share your creations with me by using the hashtag #milkandmarigolds or tag your post on Instagram @milkandmarigolds

pea pesto

Simple Pea Pesto

Prep Time: 10 minutes     Author: Milk & Marigolds.
Serves: 4 with pasta (easily scalable)

Ingredients:
Catelli Gluten-Free Spaghetti
1 cup peas (I used frozen)
1/2 cup (packed) fresh basil
2 tbsp lime or lemon juice (I used lime)
1/2 small garlic clove, finely grated
1/2 tsp table salt
1/4 cup + 2 tbsp extra virgin olive oil
1 tbsp water
A couple turns of black pepper
Optional: 1/2 tsp chili pepper flakes

Suggested Garnish:
Basil leaves
Parmesan cheese (or vegan alternative)

Equipment:
Measuring cup
Food processor
Fine grater or microplane grater
Kitchen scissors or sharp knife
Spatula

Instructions:
1. Cook the peas (I cook them for 3 minutes in the microwave) and then rinse the peas under cold water. Salt a large pot of water if preparing pasta.

2. Meanwhile, get out your food processor and a fine grater or microplane grater. If you have neither, cut up half a small clove of garlic and mince it as finely as you can.

3. Once the peas have cooled, add them to the food processor along with the grated garlic, salt, pepper and pepper flakes. Do not add the basil, lime/lemon juice, water or the oil as of yet. Pulse until the peas are chopped but still have some texture to them. Use a spatula to scrap the sides of the processor to help evenly distribute the ingredients.

4. Then add in the lime/lemon juice and water and pulse a few more times.

5. Set aside a couple of basil leaves for garish. Roll the remaining basil leaves together and use kitchen scissors to cut the basil up into small pieces directly into the food processor. Pulse a few more times and then slowly add in a little of the olive oil at a time in-between pulses. Pulse until you’ve achieved a desired consistency. I personally prefer mine almost smooth.

6. Use your spatula to scrap out the pesto into a jar or container or use it right away. Mix the pea pesto with pasta, spread it on crusty bread, on a sandwich or use it as a pizza base. Garnish, and salt and pepper from a height.

Note: This pesto contains no dairy, so it freezes well.

Milk & Marigolds © Copyright 2015
pea pesto by milkandmarigolds.com

 

Milk & Marigold’s Chickpea Curry

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One of the best curries I have ever tasted, was piled high with fresh and crispy garnishes. The simplest of garnishes can really transform a meal into a beautiful one, while also elevating and enhancing the recipe’s flavours. Simple pantry items such as chilli flakes or fresh produce and herbs can add texture and brighten a dish in a flash.

This comforting curry is protein-packed and is perfect as a side or as a main when served with rice or warm fluffy naan bread. Read on for garnish suggestions and ideas.

Please follow my instagram account & recipes at: @milkandmarigolds

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The “Keep it Flexible” Pesto Bean Salad with Fresh Basil & Radish

pesto beans on marble

Serve it alone as a salad or on top of thick-sliced crusty bread topped with goat cheese. Don’t have cannelloni beans on hand? Switch them out for any other white bean like butter beans. Basil can also be substituted with any leafy green such as arugula. I like to keep this recipe simple by using store-bought pesto.

This easy to make recipe by Milk & Marigolds is spring inspired and full of freshness and flavour.  Follow my instagram account & recipes at: @milkandmarigolds 

pesto beans on toast on marble b:g

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Asparagus with Fragrant Parsley Pesto

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Whether you are celebrating Easter, Passover or just looking to shake up your meal  routine, look no further. Fragrant and savoury, this recipe is the perfect spring dish while not breaking the bank. The ingredients are also interchangeable depending on what you currently have in your fridge and pantry.

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Asparagus with Fragrant Parsley Pesto (nut & dairy-free)

Prep Time: 20 minutes         Cooking Time: 10 minutes
Author: Milk & Marigolds      Serves: 2 large servings (easily scaleable)

Ingredients: 
1 bunch of asparagus
2 eggs, soft boiled and halved
1/3 cup packed flat-leaf parsley, finely chopped
1 lemon (zest and 1 tbsp of its juice)
1/2 garlic clove, minced
2 1/2 tbsp olive oil
1/2 tsp sea salt
a few turns of ground pepper
a few pinches of red pepper flakes

Equipment:
food processor
fine grater or zester
serving platter

Instructions:
1. Preheat your oven to broil. Begin by washing your produce. Roughly chop your parsley (stems included) until you have a 1/3 cup amount (packed). Then mince half a garlic clove and zest your lemon. Set aside the zest for garnish.

2. In a food processor, add the garlic and the parsley and lightly pulse (do not blend). Then add your salt, pepper, lemon juice and slowly add the olive oil with just a few pulses. Set aside. This will yield about 1/2 a cup parsley “pesto” sauce.

3. Next, boil the eggs to your liking and once cooled, peel and halve them. Meanwhile, cut the woody stems off the ends of the asparagus. Space out the asparagus in a roasting pan without oil. Broil for about 4-5 minutes.

4. While the asparagus is still warm, place it on a serving platter and top with as much pesto as you like. Garnish with red pepper flakes, lemon zest and anything else you desire. Enjoy!

Copyright 2015 © Milk & Marigolds

asparagus with pasley pesto

Warm Mushroom Salad with Avocado, Dried Cranberries & Quick-Pickled Red Onions

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How are you getting your Vitamin D these days? Did you know that mushrooms are the only natural (non-fortified) plant source of Vitamin D? 

Mushrooms are incredibly versatile and can enrich any meal. If it is challenging to find fresh mushrooms, try ordering dried mushrooms which can be easily rehydrated. This warm mushroom salad is both sweet and savoury and full of nutrients. Let me know if you give it a try and please use @milkandmarigolds or #milkandmarigolds on Instagram to show me how yours turns out! 

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