I know, it’s a terrible pun. Worst of all, I’m probably not the first to use it.
However, I suppose you could also try calling it peatchup, especially if you’re trying to feed peas to your kids. Kids will try foods with funny names, right?
And as for traditional pesto (at least freshly made – I don’t know about the shop-bought type), peasto can easily be frozen. In this case, you have two options:
- all of it together – in that case, you’ll have to eat the whole batch after thawing
- in portions: use the ice cube tray or mini muffin tins for this – then you’ll only need to defrost one of two cubes per pasta portion
- 300g / 10 oz. frozen peas
- 1 garlic clove
- 50g / 2 tbsp pine nuts
- 50g / 4 tbsp grated Parmesan
- 6 tbsp olive oil
- A small bunch of tarragon
- Salt & pepper
In a small pan, toast the pine nuts until fragrant. Set aside.
Cook the peas for 3-5 minutes, or until tender, and drain.
Tip the peas into a food processor or blender.
Add the garlic, pine nuts, Parmesan, olive oil and tarragon. Season with salt and pepper, then pulse until smooth-ish.
The sauce is on the thick side, so add 125ml / half a cup water if you want it more runny. Ideally, add water from the cooking pasta.