easy peasy pea pesto

I have been in love with the hanging herb garden my Dad helped me build. It has been key in supplying fresh ingredients for making a lot of yummy dishes, like this one. My best friend, Michelle, told me that if I ate well and exercised more, maybe my negative Nancy Bar bawling would end. I think she was right! She reminds me of how the crazy can come out of people who are hungry, stressed, and tired. Having friends like her, help my anxious butt survive this crazy and uncomfortable thing I currently call life.

I discovered this super easy pea pesto recipe a while ago, and I am super obsessed with it right now. I have made it 2 times while studying today. After figuring out that 2 of my best friends had never heard of pea pesto, I just knew I had to post it! For all my paleo friends, like Michelle, the pesto is paleo. Remember to put it over spagetti squash (or something like it) and omit the parmesan cheese.

This recipe makes enough for 2 sides, or one filling meal:]


1 cup frozen peas (you can use fresh ones if you have them)
a large pinch of grated parmesan (omit this if you are paleo)
4-5 splashes of heavy cream
garlic powder
garlic salt
1/2 handful fresh basil
a bowl of angel hair pasta, or for paleo people spagetti squash to pour your pesto over


Put the peas, basil, and parm in a food processor (I used the Magic Bullet) and blend until relatively smooth. It will look like the picture above. Then, pour the contents and your cream into a small saucepan on medium. When that begins to simmer, add from 5-10 shakes of garlic powder. I use more rather than less. Let everything come to a boil. Then, pour your pesto over your pasta and mix everything together. Sprinkle the dish with garlic salt and serve.