Pea Pesto

Pea Pesto

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Credit: Deb Paquette, Chef/Partner, Etch, Nashville, Tenn.
The National Culinary Review, June 2013


1 cup frozen green peas
2 T. water
2 T. butter
2 T. truffle oil
2 T. olive oil
ΒΌ t. salt
Pinch cayenne


Method: Defrost peas with water and butter in microwave or on stove. Blend. Puree with truffle oil, olive oil, salt and cayenne until smooth. (Strain if pea skins remain.)


Sauce/Dressing/Rub, The National Culinary Review

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