Fresh Pea Pesto

Fresh Pea Pesto

Fresh Pea Pesto, a mixture of basil, herbs, sweet peas & spinach – plus all the classic ingredients! You’ll want this new spin on pesto ALL the time!


  • 1/2 a bunch of fresh basil or another herb, like parsley or a combination
  • 1 small clove of garlic, peeled and smashed
  • 1 1/2 ounces pine nuts or another “soft” nut
  • 8 ounces frozen peas, thawed and drained if necessary
  • 4 ounces baby spinach, a good, big, scrunched handful
  • 2 to 3 ounces hard cheese, like Parmesan, Romano, Asiago, grated (save a bit for garnish, if desired)
  • 1/2 lemon, juiced
  • 2 to 3 tablespoons extra virgin olive oil
  • salt to taste
  • garnish: cheese shavings and/or toasted breadcrumbs


Add the basil, garlic, pine nuts, peas and spinach to a food processor and blitz in pulses until it breaks down into bits. Add the cheese and lemon juice pulse a few times then run until the mixture becomes pasty, stopping to scrape down as necessary.

With the food processor running, drizzle in about 2 tablespoons of olive oil. The mixture should be smooth and spreadable with the consistency of yogurt. If it’s still a little thick, add the additional olive oil and if still too thick, add water by the teaspoonful. Season with salt and pepper to taste.

Spread on crostini or toss with pasta. Garnish as desired; see post text.

Note: be sure the Fresh Pea Pesto is highly seasoned if serving over pasta.

Keywords: Appetizer, Bargain Meal of the Week, Cheese, Lemon, Nuts and Seeds, parmesan, Pasta, Peas, pine nuts

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