Pea Pesto
Apr 02, 2025
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Spring is here, and with it comes an abundance of fresh herbs. Bright green mint and basil is mixed with blanched frozen peas to make one of the best seasonal pesto variations – this Pea Pesto.
While it has many of the ingredients familiar to a traditional pesto, this nut-free spring pesto can add an extra zing to spring dishes. Not only is it incredibly easy to make, but it’s versatile to enjoy as a sauce, a savory snack or even as-is for a bright dip.
Add a Nutty Texture
This spring Pea Pesto is made intentionally nut-free, but the recipe is flexible in that you could easily add nuts or seeds to your liking. A few options that work well include:
- Shelled pistachios
- Pine nuts
- Walnuts
Be sure to taste as you make it, ensuring the salt and heat from red pepper flakes is balanced with any nuts or seeds you add.
WAYS TO USE PEA PESTO
Once you have a batch of this spring Pea Pesto, here are a few ways to incorporate it into your meals and recipes.
- Pea Pesto Pasta with Cherry Tomatoes and Burrata: Stir in several spoonfuls of the pesto into cooked thin spaghetti with cherry tomatoes, more fresh mint, basil and peas. Top it with fresh burrata and drizzle on olive oil and season with cracked black pepper.
- Pea Pesto Toast with Radishes and Fresh Herbs: In the style of avocado toast, spread 2 tablespoons spring Pea Pesto onto a slice of toasted bread. Top with sliced radishes, fresh mint and basil, a drizzle of olive oil then finish with flaky sea salt or bagel seasoning.
- Pea Pesto as a Dip for Crudité: This pesto is perfect as a fresh veggie dip to serve with your next crudité platter. Cut up bell peppers, cauliflower florets, slices carrots and celery sticks. Serve alongside a bowl of the pesto for a healthy snack or appetizer.
Pea Pesto is a vibrant, flavorful and versatile recipe that can elevate many dishes. It makes a great base to dress salads or roasted potatoes, too. Be sure to add this to your next weekend meal prep so you can add a dollop to meals throughout the week.
Tools to Make Perfect Pesto
- Cuisinart Food Processor: This 13-cup multi-functional food processor is great for pesto, pie crust, salsa and dozens of other recipes. The included attachments and large bowl are great for meal prep.
- Zester and Grater: My No. 1 go-to tool in the kitchen is this affordable OXO Good Grips zester and grater. It makes quick work for the perfect lemon zest or grating garlic and parmesan cheese.
OTHER PESTO RECIPES TO TRY
Pea Pesto
Ingredients
- 1 cup frozen peas
- ½ cup fresh basil, packed
- ¼ cup mint leaves
- ¼ cup grated parmesan cheese
- 1 teaspoon lemon zest
- 1½ tablespoons lemon juice
- 2 cloves garlic
- ¼ teaspoon red pepper flakes
- ¼ teaspoon kosher salt
- ⅓ cup olive oil
Instructions
- Add 2 cups water to a medium saucepan and bring to a boil. Once boiling drop in frozen peas and set a timer for 90 seconds.
- Drain peas and run cold water over to stop the cooking.
- Add the first 9 ingredients (everything except the olive oil) into the bowl of a food processor. Run on low for 1 to 2 minutes, stopping to scrape down the sides, as needed.
- Secure the lid and drizzle in ⅓ cup olive oil with food processor running on low. Taste and adjust salt or red pepper flakes, as needed.
- Store in an air-tight container in the refrigerator for up to 10 days.
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