Spring Pea Pesto

It's a new day for pesto! Swap basil for peas to make a spring condiment that brightens up your winter dishes. It's delicious in an omelet, on crostini with ricotta cheese, in a vegetable pasta salad, or even on top of a baked potato. The possibilities are endless.

pea pesto


  • 10 oz fresh peas
  • 2 garlic cloves
  • ½ cup grated Parmesan cheese (optional)
  • 2 teaspoon salt to taste
  • 1 teaspoon lemon juice
  • ¼ teaspoon black pepper to taste
  • ⅓ cup extra virgin olive oil


  1. Pulse all ingredients in a food processor or blender. Keep in the refrigerator for a week or freeze in an ice cube tray and transfer to a freezer safe container for up to six months.

What will you make with your pea pesto?

Back to blog