Pea and Mint Pesto

1. Heat up a pan on medium-high heat. Prep onion and garlic while you wait.
2. When hot, add a little oil (it should sizzle) and saute onion, seasoned with a generous pinch of salt and pepper.
3. Add garlic when the onion starts to gain some colour. Shake the pan and add a little more oil to cook through, until onion is golden. Remove from heat.
4. Prep your fresh herbs – pick leaves off basil and mint plants, removing all tough woody stems.
5. Put onion and garlic in a food processor, along with the herbs, thawed peas, toasted pine nuts, chili flakes, lemon juice, lemon zest, and a generous pinch of salt and pepper.
6. Pulse in the food processor, shaking it up (literally!) and adding olive oil while pulsing until you have a chunky texture (we aren’t going for smooth here).
7. Empty into a big bowl, stir.

Serving suggestion:

Avocado Toast:

1. Squeeze avocado out of the skin and mash with a 3 TBSP pesto, spoon onto 2 slices of toast, slice in half, and top with fresh mint leaves, fresh peas, and a drizzle of olive oil, fresh sliced chili to garnish.

Pesto Pasta:

1. Combine pesto with cooked pasta, a little olive oil, toasted pine nuts, thawed peas, chili flakes, salt and pepper. Garnish with mint leaves.