Summer

Summer Pea Pesto

June  9, 2016
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
Ingredients
  • 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
  • Pinch freshly ground black pepper
In This Recipe
Directions
  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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