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