StoryBook Cooking w/ Freshmade NYC x Book Nook Enrichment: The Peas Say Please + Let's Make Pea Pesto

We've partnered with our friends Book Nook Enrichment to bring you a very special virtual StoryBook Cooking class:

Book: The Peas Say Please by Tori Hane

At Home Cooking Activity: Pea Pesto by Freshmade NYC (recipe below)

Enjoy this video below with the story time, led by Miss Caitlin from Book Nook Enrichment:

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PEA PESTO

This is one of those use-what-you have kind of recipes. We’ll give you the basics, but feel free to substitute what you have on hand or customize it to your family’s taste.

INGREDIENTS:
1 cup fresh or frozen peas, if frozen please defrost to room temperature. If fresh lightly sauté or steam then cool to room temperature
1-2 cups fresh baby spinach (arugula or kale would also be great!)
1/4 cup parmesan cheese (grated)
2-3 cloves garlic, peeled and smashed
1/4 cup hemp seeds (can also use lightly toasted walnuts, pepitas, sunflower seeds or your favorite)
1 scallion (green and white part)
a few sprigs of fresh herbs like parsley, basil, even mint would be good in this pesto
1/2 lemon, juiced
approx 2 tablespoons extra virgin olive oil (less or more depending on the texture you would like)
salt and pepper, to taste
Optional: 1/2 of an avocado peeled and roughly chopped (gives the pesto a nice creaminess if you are going to use it as a sauce for pasta or rice or as a dip)
a little water as needed to thin out the pesto to your liking

EQUIPMENT: food processor), tasting spoon, jar with lid or air-tight container for storing. Check out our shop for our favorite kid-friendly food processor.

DIRECTIONS: Add smashed garlic cloves to food processor and give it a quick pulse. Add parmesan and give it another quick pulse to combine with the garlic.

Add in peas, spinach, avocado (if using) seeds/nuts, scallion, fresh herbs, lemon juice and a little salt and pepper. Pulse to combine.

While the processor is running, slowly drizzle in the olive oil until the mixture becomes smooth. Add a little water if needed to thin out the mixture.

Give the mixture a taste and adjust seasonings to your liking.

Serve immediately or store in a jar with a tight fitting lid. The pesto will keep in the fridge for about a week and also freezes nicely. You can divide it into ice cube trays for easy portioning.

This pesto is delicious toss with cooked pasta or rice, spread onto crusty bread with ricotta, on top of eggs, with chicken or fish, etc.

We hope you love the storytime & the recipe!
If you make this dish at home share your photos with us to frontdesk@freshmadenyc.com
or share on social media by tagging @freshmadenyc #freshmadeathome