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Pea Pesto

5 from 2 reviews

This spring it is all about the PEAS. This spring pea pesto is loaded up with fresh peas and pea shoots for the ultimate bright and light pesto!

This spring it is all about the PEAS. This spring pea pesto is loaded up with fresh peas and pea shoots for the ultimate bright and light pesto!

  • Author: Sofi | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup pesto 1x
  • Category: condiments
  • Method: food processor
  • Cuisine: american
  • Diet: Gluten Free
  • Author: Sofi | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup pesto 1x
  • Category: condiments
  • Method: food processor
  • Cuisine: american
  • Diet: Gluten Free
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup pesto 1x
  • Category: condiments
  • Method: food processor
  • Cuisine: american
  • Diet: Gluten Free

Ingredients

  • 1/2 cup grated parmesan cheese
  • 1 cup green peas (we used thawed frozen peas)
  • 1 small handful of pea shoots (about 1/4 cup)
  • 1 tsp salt
  • 1/2 to 1 clove of garlic
  • 1/3 cup olive oil
  • 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

Instructions

  1. 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.
  2. Store in a sealed container in the fridge for up to 3 weeks, or freeze for up to 3 months. Enjoy!

Keywords: pea pesto, spring, fresh, easy