Pesto Snap Peas


  • 1 lb snap peas
  • Salt & Pepper
  • 1 cup walnuts or pine nuts
  • 4 oz. fresh basil
  • 2 garlic cloves, coarsely chopped
  • 2/3 cup olive oil


Toast nuts either in oven (set to 350) or on stove top over medium heat.  Some recipes recommend blanching basil for 30 seconds and dunking/draining in cold water.  You can also just use raw basil.  In a food processor or blender, combine nuts, garlic, and raw or blanched basil.   Season generously with salt and pepper.  With machine running, pour oil in steady stream through feed tube and process until smooth.  You can also add Parmesan cheese to food processor if desired.  Cook snap peas in boiling salted water until crisp-tender and bright green, about 4 minutes.  Drain and toss with ¼ of the pesto.  Season with salt and pepper.


Everyday Food