I love getting my organic box of fruit and veggies delivered every week. It’s kind of like a lucky dip, most of the time not quite knowing exactly what I’m going to find in there. And even when I do, it’s still always a little exciting anyway.
And this week I was extra excited! We were getting a big bag of fresh peas in our order and I’d never seen or eaten fresh peas before. The foodie in me couldn’t wait!
I shelled them as soon as I had some time and happily watched the little peas drop out of their pods into the bowl. Jared was supposed to be taking photos of me, but was so intrigued by it all that he ended up joining me in shelling peas. As strange as it may sound, I felt so content sitting there with him, slowly filling our bowl with freshly shelled peas.
We got (at the very most) 1 and a half cups of peas in total out of a giant bag, which made me respect the process so much more. I started to imagine how many peas were shelled in order to get the 2kg frozen bags that we usually buy for just a couple of dollars, and it just astounded me. We ate those so greedily, so readily and never once spared a thought as to how much we consumed. Of course, they probably weren’t hand shelled like this, but the amount of peas that went into it would still be the same. It’s easy to overlook the process of food that you don’t sit and prepare yourself, but now I feel more aware. And for that, I am grateful.
I am also grateful to be able to taste fresh peas. I honestly don’t think I could eat frozen peas again without feeling a bit disappointed. So sweet, crunchy and delicious raw. I popped most of them in a chicken pie for dinner last night, but I had to reserve some to have raw in a dish. They tasted too good, it felt a waste if I didn’t enjoy them in all their uncooked glory.
When the boyfriend left for work at 5:30am this morning, I couldn’t fall back asleep. I was too cold and too hungry for peas. So after an hour of tossing and turning, I decided to just cut my losses and head into the kitchen.
It was just me, the early morning light and my little bowl of peas.
I had so much greenery on my windowsill and in my fridge, I decided to just throw it all together with the peas and make a pesto type sauce. It tasted different from any other pesto I’ve ever made or eaten, but so refreshing at the same time. It made me think of spring, and that’s never a bad thing is it?
The peas give it a beautiful sweetness, the avocado gives it a lovely creaminess and the parsley gives it a refreshing twist on the usual basil pesto.
After I added the olive oil, I processed just enough so that everything was combined, but still slightly chunky. I didn’t want a paste, I wanted to taste all the different things in it. You can of course just blend it to your preferred consistency.
Also, if you can’t get your hands on fresh peas, frozen will do just fine. You’ll just have to steam/boil slightly them beforehand and drain away and excess liquid.
The recipe makes about 3/4 of a cup, and you’ll need to keep it covered in the fridge if you’re not eating it right away. It is however, best to eat it within 24 hours though because of the avocado. But let’s face it, it probably won’t last that long at all just sitting in your fridge. I know it didn’t in our house! I ate a spoonful with my poached eggs for breakfast, then stirred the rest through some wholemeal spaghetti, and topped it with shaved parmesan cheese and extra seeds for lunch. Bliss. Just bliss!
I hope you you all enjoy this simple it’s-almost-spring recipe, and please let me know how it goes!
- Makes approx. 3/4 cup of pesto
- 1/2 cup raw peas* (see notes)
- 1 cup baby spinach leaves
- 1/2 cup parsley leaves
- 1/2 small avocado
- 1/2 clove garlic, roughly chopped
- Juice of half a lime
- 1 tablespoon sunflower seeds
- 2 tablespoons cold pressed extra virgin olive oil
- Sea salt and cracked pepper to taste
- Place all ingredients except the olive oil and salt and pepper to a food processor or small blender.
- Pulse 2-3 times until just combined.
- Add olive oil and season to your liking.
- Process until it reaches your desired consistency.
- Use this as a spread, dip or pasta sauce. If you are not using this right away, cover and refrigerate for up to 24 hours.
- * If you do not have fresh peas on hand, feel free to replace with frozen peas. You'll just have to steam or boil the peas first and drain away any excess liquid before using.