Sweet Pea Pesto Salmon, uh, yumm!

Ingredients

• 1 lb sweet peas, thawed
• 1-2 cloves minced garlic
• 1/4 c freshly grated parm
• Pinch of chili flakes (to taste)
• Fresh mint and/or basil
• 1/2 c good olive oil
• Juice of 1/2 a lemon
• 1/2 c toasted pine nuts
• 1/2 - 1 t kosher salt
• 1/2 t ground pepper

Instructions

1. Place 1/2 of the peas in the food processor. Add the minced garlic, grated parm, torn herbs, and chili flakes and pulse a couple of times.
2. While the processor is running, drizzle in the olive oil and season with salt & pepper. Add the other half of the peas and pulse a few times (this will give you some nice, big chunks, too!)
3. Add the lemon juice, pine nuts, salt & pepper, and pulse again.
4. I served this on the side of roasted salmon (400’ for 12-15 minutes - in parchment - depending on the size of your salmon).
5. Once the salmon was baked and not screaming hot, I topped it with Greek yogurt that I seasoned with salt & pepper and then crumbled the pesto over the top of that.
6. YUM. Serve with more fresh lemon!

ENJOY!

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