Herb-Infused Corned Beef with Spring Pea and Mint Pesto

Begin by rinsing the corned beef under cold water to remove excess brine. Pat it dry with paper towels.

In a large pot, combine the corned beef, 4 cups of water, 2 bay leaves, 1 tablespoon of black peppercorns, and 1 tablespoon of mustard seeds.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 3 hours, or until the beef is tender.

While the beef is cooking, prepare the spring pea and mint pesto. In a food processor, combine 2 cups of fresh peas, 1 cup of fresh mint leaves, 1/2 cup of grated Parmesan cheese, 1/4 cup of toasted pine nuts, and the juice of 1 lemon.

Pulse until smooth, then slowly drizzle in 1/2 cup of olive oil while the processor is running. Season with salt and pepper to taste.

Once the corned beef is cooked, remove it from the pot and let it rest for 10 minutes before slicing.

Serve the sliced corned beef drizzled with the spring pea and mint pesto, garnished with additional mint leaves and a sprinkle of Parmesan cheese.

Enjoy with crusty bread or over a bed of arugula for a fresh, seasonal meal.