The pea, sun-dried tomato, and basil pesto is a flavorful and fragrant cream based on split dried peas.
Regarding split peas, I prepare several portions to have a small and handy supply in the freezer: cooking split peas that are digestible and light.
In this way, you just need to defrost them in time and in a few minutes the pea pesto will be ready, avoiding the use of canned legumes.
Otherwise, remember that dried peas need soaking [12 hours].
Regarding preparation time, consider:
• 12 hours of soaking;
• 20 minutes for cooking the peas;
• 10 minutes for preparing the pesto.
If you use ready-made peas, calculate only the preparation time for the pesto.
Versatile:
• excellent as a mousse, puree, and velouté;
• condiment for bruschetta and crostini;
• pasta condiment hot, warm, or cold.
- Difficulty: Easy
- Cost: Cheap
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- pre-cooked split peas (for 2 people)
- basil (6-8 large leaves)
- 6 sun-dried tomatoes (if in oil, well drained)
- water (50-100 ml (about 1/4 to 1/2 cup))
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- 1 drizzle extra virgin olive oil (raw)
Tools
- 1 Food Processor or Blender
- 1 Pan
- 1 Spatula silicone
Preparation
Prepare the split peas following the method described in cooking split peas that are digestible and light or, if you have them ready in the freezer, defrost a double portion.
Wash and clean the basil leaves and let them dry on a piece of kitchen paper.
Pour into the blender:
• sun-dried tomatoes [if in oil, well drained];
• basil leaves;
and blend.Pour the peas into a pan, add enough water [about 1/4 to 1/2 cup] and bring to a boil.
Stir until reaching the desired consistency.Adjust the salt and grind the pepper.
With the heat off, pour the sun-dried tomato and basil blend into the pan with the pea cream and mix with a silicone spatula until you get a homogeneous pesto.
Plate it up.
Your pea, sun-dried tomato, and basil pesto is ready.
Enjoy your meal!
Versatile:
• excellent as a mousse, puree, and velouté;
• condiment for bruschetta and crostini;
• pasta condiment hot, warm, or cold.Grind some more pepper and add a drizzle of raw oil at the end of preparation.
Combining with pasta, rice, or other cereals allows for better absorption of legume proteins.
The cereals included in these dishes compensate for the amino acids lacking in legumes, allowing for a complete amino acid profile.
Choose preferably whole grains.
For more information: how to pair legumes in the diet.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you will find dedicated recipes.
Remember:
• start your meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it with respect to the proportions and food combinations indicated in your dietary plan.
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