Gonzales Master Gardeners
  • Home
    • About Us
    • The Buzz
    • What is a Texas Master Gardener?
    • Join Us >
      • Requirements
      • Class Schedule
      • Application
    • Announcements (Calendar)
    • Donations
    • Links >
      • Texas AgriLife Extension Service
      • Gonzales ISD
      • Texas Tree Identification
      • PLANT Answers
  • Programs
    • Children's Programs >
      • Eggleston Children's Garden >
        • Eggleston Children's Garden-What's Happening
    • Adult Programs >
      • Public Education
      • Master Gardener Training
      • Community Projects
    • Past Projects >
      • The Corn Patch Program
      • The Gourd Program
      • Black Walnut
      • 2nd Grade-Parts of a Plant
  • Plants We Like
    • Earthkind Plants
    • Bulbs and Tubers We Like
    • Herbs We Like
    • Perennials We Like
    • Annuals We Like
    • Shrubs We Like
    • Succulents We Like
    • Fruit and Nut Trees We Like >
      • Fruit
      • Citrus
      • Nuts
    • Trees We Like >
      • Shade
      • Ornamental
    • Vegetables We Like
    • Vines We Like
  • Recipes We Like
  • Fun Stuff
    • Garden Adventures
    • Neat Science
    • Fun With Kids
  • Plant Sales
  • Location Maps
  • Newsletters

Peas

Click for printable version.
Fresh garlic is the real star of this recipe, and it makes a good dip to spread over crackers (or garlic toast if you really want to keep away the vampires).
 
2 cup fresh peas, cooked and drained
2 cloves fresh garlic, minced
1/4 cup olive oil
1/4 cup Parmesan cheese
1/4 cup chopped fresh basil
1/4 cup water
 
Combine all the ingredients in a blender until smooth.
 
For a more robust garlic taste, use roasted garlic instead of fresh garlic.  To roast a clove of garlic, cut the top off a whole garlic pod and coat the whole thing (unpeeled) with olive oil and bake at 250 degrees F for 20-30 minutes or until brown.  The individual cloves can be separated and squeezed from their peel.  They can even be used by themselves for a bread spread.
 
For the strongest garlic taste in the pesto recipe, try 2 teaspoons of garlic powder.
(Submitted by Sherri Wagner)