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Pea Pesto in Under 10 minutes

Pea pesto is one of my favourite variations of the Ligurian sauce, sweet garden peas, basil & pine nuts all feature in this delicious sauce.

It can be made with either frozen peas or fresh spring peas, takes less than 10 minutes to make and will store for up to 5 days.

Pea pesto served on a spoon with a jar of pesto in the background.

A Perfect Summer Pesto

I adore pesto, it is a delicious, light and really versatile sauce!

The pea pesto is not my first rodeo here. I have a classic basil pesto, classic red pesto in a halloumi pasta recipe and pesto alla trapanese.

To keep it going I also have a wild garlic pesto that is awesome with blue cheese, I even use a rocket pesto as the base for my goat cheese pizza!

You should definitely free yourself from the shackles of basil, as pesto can be made from practically anything.

This is particular little number has a wonderful sense of early summer but can be made all year around with frozen peas.

Overhead pea pesto served as a sauce for pasta with a breadcrumb crust.

Frequently Asked Questions

Can I use frozen peas?

Yes. In fact, I assume that you will in this recipe.

Fresh peas are a true wonder of nature! But you need to use them really fresh and if they are not, frozen peas are actually better for making this pesto.

Some people say you should make pesto in a pestle and mortar, is it worth it?

Yes, but honestly I do not make mine like that!

It is better because it bruises the ingredients rather than chopping them. This really gets the oils flowing in the poine nuts and basil.

I cheat by blitzing to start in a mini blender, then give it a couple of minutes pounding in the pestle and mortar.

How can I save pesto?

Fresh pesto will store in the fridge for 5 days.

You should place it in an airtight container and then cover the exposed surface with oil.

Peas pesto served as a sauce for pasta with a breadcrumb crust.

Serving Suggestions

As with all pesto recipes this pea pesto is perfect folded through pasta.

The pictures in this post show it folded through spaghetti that is cooked until al dente. Then it is topped with the same golden breadcrumbs that I make in my smoked mackerel pasta recipe.

It would be a great alternative to pistou in my classic pistou soup and it would be awesome spooned over my air fryer asparagus.

But get creative, it is ace as a dip for vegetables and spooned over tacos.

Slap a big spoon full on the side of a pork chop… But one of my favourite uses is to stick it in a toasted sandwich with mozzarella.

Pea pesto pasta served with spaghetti and fresh basil leaves.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

  • Kettle to boil water if you are using frozen peas.
  • Colander.
  • Mixing bowl.
  • Weighing scales and or measuring cups and spoons.
  • Mini blender or pestle and mortar, I prefer to use a combination of both.
  • Chopping board.
  • Kitchen knife.
Close up pea pesto on a spoon with a jar of pesto in the background.
Yield: 2 Servings

Pea Pesto Recipe

Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes

A light and simple pea pesto creates a delicious and simple sauce for this pasta, a great sauce to grilled meat ir even a great addition to a toastie!


  • 100g (¾ Cup) Garden Peas
  • 30g (⅓ Cup) Parmesan Cheese
  • 30g (¼ Cup) Pine Nuts
  • 15g (¾ Cup) Basil Leaves
  • 1 Clove Garlic
  • 50g (¼ Cup) Olive Oil
  • ½ Tsp Black Pepper
  • 1 Lemon


  1. If your peas are frozen plunge them into boiling water for 60-90 seconds then remove them and drop them into ice-cold water.
  2. Zest the lemon.
  3. When cooled place three-quarters of the peas in a blender.
  4. Add the basil, parmesan cheese, pine nuts, garlic clove, black pepper, lemon zest and olive oil.
  5. Pulse blend until you have a rough pesto.
  6. You can place the pesto in a pestle and mortar now and work it for 2 minutes to really get the flavours flowing, but it is not required.
  7. Chop the remaining peas with a knife and add them to the pesto and stir to combine.
  8. Add lemon juice from the zested lemon to taste.


Ccalorificvalue refers to the to full recipe

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 891Total Fat: 80gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 61gCholesterol: 26mgSodium: 554mgCarbohydrates: 34gFiber: 10gSugar: 9gProtein: 20g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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