Sauces - Pesto and Variations

1/4 cup nuts (pine nuts, walnuts, etc)
2 cups packed chopped raw herbs/greens (basil, parsley, kale, etc)
1/2 cup grated hard cheese, such as Parmesan
2 T evoo
2 T lemon juice
1-2 T water (opt)
1/2 t salt
1/4 t freshly ground pepper

Pulse all ingredients in a food processor until smooth.

Add black olives, artichoke hearts or sundried tomatoes.
Use pecans, cashews, or soy "nuts" for nuts
Try green onion tops or spinach for herbs/greens
Substitute lime, orange, or grapefruit juice for lemon juice

Pea, Parsley, and Walnut Pesto

1 cup frozen peas
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, and more for serving
3 garlic cloves, smashed and peeled
1/3 cup evoo

Cook one cup peas according to package instructions. In food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 T water. Pulse until paste forms. With machine running, slowly add oil, processing until blended. Season with s & p. (COuld also use almonds and walnuts.)

Makes great pasta sauce (add another cup of peas to pasta for last 30 sec. of cooking); or spread on crackers.

Pea/Basil Pesto

Add 1 cup defrosted peas to 1/4 cup store-prepared pesto.