I used it for coating some boiled Desiree potatoes, served with garlicky sprouting broccoli.
As a dip for pitta bread – prettily disguised here as quenelles.
And finally as a veggie burger topping with our own lettuce and tomatoes. I know it ain’t the prettiest of foods, but it sure is packed with flavour. 
I owe this recipe to Jacqueline, if it was not for her pea pesto recipe, I would not have gone down this route. It was a good way for me to use up the freshly podded green peas that were starting to go just that little bit over.Versatile Creamy peas
250g cooked green peas
A good handful of fresh basil leaves with stalks
3-4 tablespoon of olive oil
2 generous tablespoons of cream cheese
Salt and pepper to taste
Method
Blend all ingredients in a food processor until smooth, or with a bit of texture, that’s the way I like it.
That is a great variation Mangocheeks and it looks quite delicious! You have given me some good ideas for serving suggestions as well. Boy I bet it was good on the potatoes and the burgers! *drool*
ReplyDeleteWonderful, Msngo...never heard of a pea pesto before but I'm now longing to try this.
ReplyDeleteThank you Jacqueline.
ReplyDeleteYour comments do mean a lot.
Thank you Fran,
I do hope you enjoy it. Remember it is packed with flavour!
Wow! what a lovely recipe (I've saved it in my recipe file).
ReplyDeleteI don't normally grow regular peas as I can't stand the de-podding, I normally stick to mangetout but I think I'll give peas a try next year just to try this recipe.
Thank you Kella.
ReplyDeleteI hope you like it. I understand about depodding the peas.