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?

Add a Comment

Spring Pea Pesto Comments

Be the first to comment on Spring Pea Pesto

You May Also Like

This website uses cookies to ensure you receive the best experience. Learn More