- A large handful of fresh basil leaves
- 1 clove garlic, peeled and roughly chopped
- A few tablespoons of pine nuts
- 4 tablespoons olive oil
- ¼ cup (25 g) grated Parmesan cheese
- Salt and pepper
- 1 tablespoon olive oil
- 1 small onion, peeled and finely chopped
- 2 small zucchini, chopped
- 3½ cups (875 ml) chicken or vegetable stock
- 1 package (1 pound/450 g) frozen peas
- A large handful of arugula
Place all of the pesto ingredients in a blender or food processor and whiz up until you have a green, bubbly sauce, adding a splash of water if the pesto is a little thick. Taste, season, and adjust anything that needs adjusting.
In a large saucepan, heat the olive oil and soften the onion. Add the zucchini, then pour in the stock and simmer on low for 8 to 10 minutes. Add the peas and arugula, bring back to a boil, and cook for another 3 or 4 minutes until the vegetables are tender.
Let the soup cool for 15 minutes or so and then, in careful batches, mix in a blender until you have a velvety purée. Reheat in the saucepan or serve cold, as it works either way. You can either run 4 tablespoons of pesto through the soup when you’re serving or reheating, if you are. Or, if serving cold, add it to the blender when you are puréeing the batches.