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.
A Perfect Summer Pesto
I adore pesto, it is a delicious, light and really versatile sauce!
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.
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.
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.
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.
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
- 1/2 Tsp Black Pepper
- 1 Lemon
- If your peas are frozen plunge them into boiling water for 60 -90 seconsd then remove and drop in ice cold water.
- Zest the lemon.
- When cool place three quarters of the peas in a blender.
- Add the basil, parmesan cheese, pine nuts, garlic clove, black pepper, lemon zest and olive oil.
- Pulse blend until you have a rough pesto.
- You can place the pesto in a pestly and mortar now and work it for 2 mintes to really get the flavours flowing, but it is not required.
- Chop the remaining peas with a knife and add them to the pesto and stir to combine.
- Add lemon juice from the zested lemon to taste.
Ccalorificvalue refers to the to full recipe
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.