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Sunday, November 4, 2007

Pesto Presto

Pesto Presto

Janet Groene's Peapatch Pesto

copyright Janet Groene

Make this flavor-filled pesto at home in your blender or food processor. It keeps up to a week in a well-chilled ice chest. Use it on cooked pasta or to liven canned vegetables. It's easily doubled.
10-ounce package frozen peas, cooked
1 tablespoon minced garlic
1/3 cup pignoli (pine nuts)
1/3 cup olive oil
½ cup grated Parmesan cheese
Drain peas very well and pulse in the food processor or blender with the other ingredients to make a paste. This is enough for a pound of pasta (pass additional grated cheese), or toss one tablespoon of pesto with each heated, drained, 15-ounce can of vegetables.

For more of Janet's camping and RVing recipes go to

For more tips and ideas for your camping and RVing life, see Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to

1 comment:

Evanne Schmarder said...

Sounds delicious, Janet. I can't wait to give it a try.

Evanne/RV Cooking Show

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