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/NF —denise | {wholly rooted}
Ingredients
-
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
Directions
-
Bring 2 cups of water to a simmer on your stove top.
-
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.
-
Strain and rinse with cool water. Drain.
-
Pour your peas into a food processor, along with the garlic, olive oil, sea salt, pepper, lemon, spring onion, and fresh herbs.
-
Pulse in your food processor until mostly smooth. Do not over whiz - you want a spreadable pesto with some texture left.
-
Taste, add additional salt and pepper to taste.
-
Serve immediately, or store in an airtight container in your refrigerator and eat within a few days.
See what other Food52ers are saying.