Spring Pea Pesto

A bright, simple pea pesto to add to pasta, toast, or salad.

introduction

This Spring Pea Pesto is fresh, green, and quick to make. It uses peas and mixed herbs for a light taste. You can pair it with a sweet fruit dish such as baked pears with goat cheese and cranberries or use it on pasta, toast, or grilled fish.

why make this recipe

Make this recipe when you want a fast sauce that tastes like spring. It uses simple ingredients you can find year-round. It takes little time and brightens many dishes.

how to make Spring Pea Pesto

1. Add peas, mixed herbs, lemon zest, lemon juice, chives (or green onion), salt, pepper, and olive oil to a food processor.
2. Pulse for a few minutes until the peas break down but stay a bit textured.
3. Taste and adjust salt or lemon if needed.
4. Serve right away or chill before using.

Ingredients :

• 2 cups peas, either frozen and thawed or use fresh English peas (see notes)
• 1/2 cup packed mixed herbs (mint, tarragon, or dill)
• Zest of one lemon
• 2 1/2 tablespoons lemon juice
• 1 tablespoon minced chives or green onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 cup olive oil

Directions :

In a food processor add peas, mixed herbs, lemon zest, lemon juice, chives (or green onion), salt, pepper and olive oil.
Pulse for a few minutes until the peas break down but are still textured.
Serve immediately or store in the fridge for 3 days.

how to serve Spring Pea Pesto

• Toss with warm pasta and a little pasta water for a light sauce.
• Spread on toast or crostini and top with ricotta or feta.
• Stir into potato salad or use as a dip for raw vegetables.
• Spoon over grilled chicken or fish.

how to store Spring Pea Pesto

• Keep in an airtight container in the fridge for up to 3 days.
• Add a thin layer of olive oil on top to slow browning.
• Freeze in ice cube trays, then move cubes to a bag. Use frozen cubes within 2 months.

tips to make Spring Pea Pesto

• Use thawed frozen peas if fresh peas are not in season.
• Do not over-process if you want some pea texture.
• Taste and add more lemon for brightness or more herbs for a stronger green flavor.
• If too thick, add a little water or olive oil to loosen the pesto.

variation (if any)

• Add 2 tablespoons grated Parmesan or pecorino for a cheesy version.
• Mix in a handful of toasted nuts (pine nuts, almonds, or walnuts) for more body.
• Swap the herbs: basil or parsley work well if you do not have mint, tarragon, or dill.

FAQs

Q: Can I use frozen peas?
A: Yes. Thaw them first and drain any excess water before processing.

Q: Is this pesto vegan?
A: Yes. The base recipe is vegan. Add cheese only if you want a non-vegan version.

Q: How long does it keep in the fridge?
A: Store in an airtight container for up to 3 days.

Q: Can I make it in a blender instead of a food processor?
A: Yes, but pulse in short bursts and watch the texture so it does not become too smooth.

Q: Can I use other herbs?
A: Yes. Basil, parsley, or a mix can work well with the peas.

Spring Pea Pesto

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Sauces
• Method: Blending
• Cuisine: Italian
• Diet: Vegan

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Description

A bright, simple pea pesto perfect for pasta, toast, or salads.

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Ingredients

Scale 1x2x3x

• 2 cups peas, either frozen and thawed or fresh English peas
• 1/2 cup packed mixed herbs (mint, tarragon, or dill)
• Zest of one lemon
• 2 1/2 tablespoons lemon juice
• 1 tablespoon minced chives or green onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 cup olive oil

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Instructions

1. Add peas, mixed herbs, lemon zest, lemon juice, chives (or green onion), salt, pepper, and olive oil to a food processor.
2. Pulse for a few minutes until the peas break down but stay a bit textured.
3. Taste and adjust salt or lemon if needed.
4. Serve right away or chill before using.

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Notes

Use thawed frozen peas if fresh peas are not in season. Do not over-process if you want some pea texture.

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Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 3g
• Sodium: 300mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg