The classic Genoese pesto is a beloved summer staple featuring basil, pine nuts, cheese, garlic, and olive oil. This pea pesto recipe offers a delicious twist by incorporating green peas and omitting the pine nuts. The result is a vibrant, slightly sweeter sauce that’s remarkably similar to the original, but with higher protein, lower fat, and a more budget-friendly price tag. It’s incredibly versatile, perfect for pasta dishes, pizzas, salads, and more. This summer, this pea pesto is a must-try!
Using a food processor, this pesto comes together in mere minutes. While a mortar and pestle can be used, a food processor is preferable for larger quantities. Let’s delve into the process of making the pesto and explore some creative ways to use it.
Begin with 150 grams of fresh or frozen peas. Add a sprinkle of salt, and if using fresh peas, a couple of spoonfuls of water. Cover with a paper towel and microwave for approximately three minutes to steam the fresh peas. While using raw peas is an option, cooked peas offer a more refined flavor.
Fresh green peas being microwaved in a bowl.
Transfer the cooked peas to a food processor along with 2 cloves of garlic, 15 grams of olive oil, 10 grams of butter for added creaminess, a small handful of basil (roughly 10 leaves), a 30-gram piece of Parmesan Reggiano, and a 20-gram piece of Romano cheese. Pulse until combined.
Other herbs and aromatics can be substituted. Parsley, oregano, or even feta cheese can be used to create unique flavor profiles. While blending, slowly drizzle in an additional 10 grams of olive oil to create a smooth, cohesive pesto.
Pea pesto ingredients in a food processor.
Taste the pesto and adjust seasonings as needed. A few cranks of black pepper and a squeeze of lemon juice will brighten the flavors considerably. This crucial step elevates the pesto from good to outstanding. While best enjoyed fresh, this pea pesto can be stored in the refrigerator for a few days. Now for the fun part: exploring different ways to use this vibrant pesto.
A simple yet satisfying pasta dish can be created with hot Italian sausage, sugar snap peas, and garlic. Crisp the sausage in a pan, then sauté the snap peas and garlic until tender. Toss the cooked pasta with the sausage and vegetables, add a generous spoonful of pea pesto, and a touch of pasta water to create a creamy sauce. Chopped cherry tomatoes add a burst of color and texture. Top with fresh Parmesan cheese and enjoy this fresh summer pasta.
Pasta with pea pesto, sausage, and vegetables.
Another option is a refreshing pasta salad. Combine chopped red peppers, baby broccoli, carrots, and cooked pasta in a bowl. For the dressing, whisk together 50 grams of pea pesto, 20 grams of mayonnaise, and a splash of pickled onion liquid. Pour the dressing over the pasta and vegetables, grate some Pecorino Romano cheese on top, and mix thoroughly. This pasta salad is ideal for meal prepping and keeps well in the refrigerator.
Pea pesto also makes a fantastic pizza topping. Spread a thin layer of pesto over pizza dough, top with fresh mozzarella and roasted peppers, and bake until golden brown. Before baking, brush the crust with olive oil and sprinkle with garlic powder for extra flavor. Garnish the finished pizza with pickled onions, crumbled feta cheese, and a sprinkle of oregano.
Pizza with pea pesto, mozzarella, and roasted peppers.
This pea pesto is a versatile and flavorful addition to your culinary repertoire. Whether you have leftover herbs to use or simply crave a fresh, vibrant sauce, this pesto is a perfect choice. Experiment with different ingredients and create your own unique variations.
