Summer Pea Pesto

By • June 9, 2016 0 Comments

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Summer Pea Pesto

Author Notes: This pea pesto is made by quickly blanching fresh peas that are then added to basil, garlic, pine nuts and Parmesan. After a quick whiz in a food processor they are ready to be a topping for crostini with burrata cheese and proscuito or stirred into hot pasta or roasted potatoes. shannon_davidson


Makes 3 cups

  • 3 teaspoons fresh peas
  • 2 cups fresh basil
  • 1 garlic clove
  • 2 tablespoons pine nuts
  • 1/4 cup fresh grated Parmesan
  • 1/4 cup olive oil
  • 1 pinch salt
  • pinches freshly ground black pepper
  1. Bring a large pot of salt water to a boil. Add half of the peas and cook for 4 minutes. Plunge immediately in ice water to stop the cooking and set the color. Strain and set aside. In a food processor, add the blanched peas, basil, garlic and pine nuts. Pulse to combine. With the motor running, slowly drizzle in ¼ cup olive oil. Add ¼ cup Parmesan and pulse just to combine. Season with salt and pepper to taste.

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