apPEAling, no?


I made a pea and mint pesto for a pasta dish. It has pine nuts and garlic in it
which gave it a lovely taste. In its cold state it was thick and was very nice
on sticks of celery and spelt bread.


Once mixed with some of the pasta water it was great.
I served it with a mix of red cabbage, brussel sprouts, mushrooms,
walnuts, sesame seeds, leeks, celery and tomatoes.


The next day I watered it down, heated it up and used it as an
accompaniment to a Quorn curry with brown rice.
The mint and garlic really worked with the curry spices.


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