Ingredients
Units
Scale
- 16 oz. (1 lb) fresh peas (or thawed if using frozen)
- 1/4 cup roasted unsalted pistachios, shelled
- 1/3 cup olive oil
- 1/4 cup fresh mint leaves
- 1 clove of garlic, roughly chopped
- 1 tsp lemon zest
- Juice of 1/2 lemon
- 1/4 cup parmesan (or omit to make dairy free)
- salt & pepper to taste
Instructions
- Begin by blanching the peas in boiling water for 2 minutes and then moving to them to an ice bath to chill & remove the peas from the water once chilled
- Add the chilled peas, mint, olive oil, lemon zest & parmesan (if omitting parmesan add a generous pinch of salt) – pulse in the food processor until ingredients are well combined, but not smooth – you want the pesto to have a bit of texture.
- Taste the pesto for seasoning, add salt to taste as necessary
- Cover and chill in the refrigerator until you are ready to serve – pea pesto will keep in the refrigerator for up to 5 days
Notes
This recipe produces a thick pesto that is great for spreading on bread
If you plan on using it to top a pizza or to use it in pasta, add olive oil until it reaches your desired consistency
- Prep Time: 10 minutes
- Cook Time: 5 minutes
