Peasto (pea pesto)

May 10, 2015

Author Notes: Looking for a new pasta sauce? Try peasto (pea pesto) Ala Lemon

Serves: 6


  • 300 grams / 10 oz. frozen peas
  • 1 garlic clove
  • 50 grams / 2 tbsp pine nuts
  • 50 grams / 4 tbsp grated Parmesan
  • 6 tablespoons olive oil
  • A handfuls tarragon
In This Recipe


  1. In a small pan, toast the pine nuts until fragrant. Set aside.
  2. Cook the peas for 3-5 minutes, or until tender, and drain.
  3. Tip the peas into a food processor or blender. Add the garlic, pine nuts, Parmesan, olive oil and tarragon. Season with salt and pepper, then pulse until smooth-ish.
  4. The sauce is on the thick side, so add 125ml / half a cup water if you want it more runny. Ideally, add water from the cooking pasta.
  5. Use as you would traditional pesto.
  6. Find more recipes on my blog

More Great Recipes:
Condiment/Spread|Italian|Pea|Pine Nut|Tarragon|Vegetable|Pesto|Cheese|Make Ahead|Spring|Summer|Fall

Reviews (2) Questions (0)

2 Reviews

amysarah September 26, 2015
I made this last night - really wonderful. The only change I made was using walnuts instead of pine nuts (simply because I had a big bag of them.) Definitely will make again.
Author Comment
Ala L. October 26, 2015
Thank you! :) I'm glad you liked it, and walnuts sound great too