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Green Pea Pesto

Green Pea Pesto

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cookink8e

I came up with this recipe when I found myself with a plethora of frozen peas. A friend of mine was leaving the country for 6 weeks and I ended up with 5 bags of frozen peas from her freezer. This is a heavier, sweeter twist to traditional basil pesto. Goes well with pasta or spread over bread and covered with cheese...yum! Add more lemon juice, basil, or garlic to taste.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 28 kcal
  • 1%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 25 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
  2. Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while the it blends, stream the olive oil into the mixture.
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Reviews

Celestie
18
9/14/2009

I thought this was and excellent alternative to the usual basil pesto. I omitted the oil completely to save on calories and added a little red pepper flakes and a couple of fresh sun dried tomatoes to the mix. I used it as a sauce base on a piece of flatbread and then added roasted cherry tomatoes and had a delicious pizza! Thank you for sharing.

TravelerOfTheWays
12
5/27/2010

What a wonderful way to make pesto! The peas really add body to the sauce without the need for a lot of oil. I love peas and I love pesto; this is a great combination of the two. The recipe is wonderful as listed (perhaps with some salt), but I also look forward to experimenting with it: more lemon, more herbs, a little heat.

cah5
11
11/3/2010

This was exceptional! I looked at others' comments & decided to add about a 1/4 cup of walnuts & another Tbs of olive oil. It was delicious & my normally very picky eater ate 3 helpings!