This spring it is all about the peas. Specifically, this scrumptious spring pea pesto AKA homemade pesto loaded up with fresh peas and pea shoots for the ultimate bright and light pesto!
Is there anything better than homemade pesto? I think not. Cheesy? Check. Tangy? Check. Packed full of fresh herbs? Check. But…hear me out….PEA PESTO. AKA a spring pesto loaded up with fresh herbs, pea shoots, parm, and lemon. This scrumptious pea pesto *might* just be tastier than regular pesto.
Don’t @ me.
What is a pea pesto?
You have no idea how excited I am to share this pesto recipe with you. It’s been far too long since we’ve done a savory recipe. I know it might seem like all we make are cookies, cakes, and brownies, but believe it or not, we actually do have to make and eat real food. And this spring pea pesto is SO good I was literally eating it with a spoon–it was simply too good not to share.
It’s my favorite kind of savory recipe: easy, flavorful, and made with fresh, simple ingredients. You’re going to love it for using up frozen peas or loading up with fresh peas in the spring!
Ingredients for pea pesto
And the beautiful thing about this spring pesto is that you’ll only need 9 simple ingredients and it’s super easy to make. I’m talking throw everything in a food processor and hold down a button for 3 minutes easy. Here’s your shopping list:
Green Peas (fresh or frozen!)
Anchovy Paste (optional)
Red Pepper Flakes (optional)
Tips for the best spring pea pesto:
Pesto is one of the easier spreads to make at home. You’ll only need a handful of ingredients, a food processor and about 5 minutes. But these 3 tricks twill guarantee you perfect pea pesto every time.
Use high quality ingredients: the key to a bright and flavorful pea pesto are fresh and flavorful ingredients. While you can absolutely tweak this recipe, you really don’t want to skimp on the herbs and the pea shoots. I like to get these at my local farmers market or from the organic section to maximize on flavor!
Taste the pesto as you make it: If you feel your pesto is not salty enough–add some salt. If you want it a little more lemony–you guess it–add some more lemon. This easy pea pesto is easily adjusted to whatever your taste preferences are!
Store in an airtight container: The beautiful thing about this spring pesto is that it keeps very well. You can store it in an airtight container in the fridge for up to 3 weeks or in the freezer for up to 3 months!
What to serve spring pesto with
Well, I personally love eating this bright pea pesto with a spoon, but there are sooooo many ways to use up this versatile spring pesto. Some of my favorites include the following:
Pasta: I mean…DUH. Pesto pasta is a weekly occurrence in our household. Switch up your usual pesto recipe for this light spring pesto. I love to load our pea pesto pasta up with veggies for the ultimate spring meal.
Smashed Potatoes: Smashed potatoes with a scrumptious sauce have quickly become one of my favorite sides to whip up for dinner. I love serving them up with this spring pesto, our traditional pesto, or even chimichurri!
Serve as a dip: This pea pesto is also delicious served as a dip on a spring cheeseboard with crackers and dip-able veggies!
On a sandwich: Pea pesto is equally delicious spread on toasted bread with turkey, cheese and all your sandwich fix-ins. I’ve recently been making caprese sandwiches with this pea pesto and they are *chef’s kiss.*
What other ways do you love to inhale–err eat your pea pesto?
Juice and zest of 1 lemon (about 3 Tablespoons lemon juice and 1 Tablespoon Zest)
1/2 cup basil leaves
about 20 mint leaves
1/2 teaspoon anchovy paste, optional
1/2 teaspoon red pepper flakes, optional
Combine all of the ingredients food processor and pulse until combined, about 3 minutes. Blend to your desired consistency. If the pesto is too dry, drizzle in 1 Tablespoon more olive oil in slowly. Taste the pesto and adjust salt, lemon and pepper flakes to taste.
Store in a sealed container in the fridge for up to 3 weeks, or freeze for up to 3 months. Enjoy!