Spring Pea Pesto

By denise | {wholly rooted}
May 15, 2014
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Author Notes: This vegan pea pesto tastes like spring. Whether on a crudités plate, spread on warm crostini, or served over fish or steamed vegetables, this pesto adds delicious flavor to your dish. GF/DF/NFdenise | {wholly rooted}

Serves: 6

  • 10-12 ounces fresh or frozen peas
  • 2 garlic cloves
  • 1/4 cup extra virgin olive oil
  • squeeze of fresh lemon juice
  • freshly ground pepper
  • 10-15 basil leaves, or sprigs of dill
  • 1 spring onion/scallion
  1. Bring 2 cups of water to a simmer on your stove top.
  2. Add your peas to the simmering water, and let cook for only about 2 or so minutes for fresh peas, a short while longer if using frozen.
  3. Strain and rinse with cool water. Drain.
  4. Pour your peas into a food processor, along with the garlic, olive oil, sea salt, pepper, lemon, spring onion, and fresh herbs.
  5. Pulse in your food processor until mostly smooth. Do not over whiz - you want a spreadable pesto with some texture left.
  6. Taste, add additional salt and pepper to taste.
  7. Serve immediately, or store in an airtight container in your refrigerator and eat within a few days.

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