Pea & pumpkin seed pesto

This green pesto is a simple and tasty way to use up pumpkin seeds that are often wasted. You can add grated parmesan (or any other hard cheese) if you wish, but it is equally good without

Ingredients:
•    3-4 handfuls cooked garden peas, defrosted if frozen (or any other green vegetable)
•    60 grams of pumpkin seeds, toasted
•    zest and juice of 1 lemon
•    1 garlic clove
•    small bunch of parsley, including stalks (optional)
•    small bunch of basil, including stalks (optional)
•    Chunk of cheese (optional)
•    160 millilitres of extra-virgin olive oil
•    pinch of sea salt

Method:
1. Place the ingredients in a food processor and blend until the mixture is slightly smooth, but there is still texture (i.e. there are still flecks of the greens and bits of seeds).
2. Store the pesto in jars and cover contents with a thin layer of olive oil. Use within 10 days.

#FoodSavvy tip: Use whatever greens are in season in your pesto.

Recipe provided by Nena Foster of Natural Chef for #FoodSavvy Norfolk & Suffolk