This spring it is all about the PEAS. This spring pea pesto is loaded up with fresh peas and pea shoots for the ultimate bright and light pesto!

Pea Pesto

parmesan cheese

peas

pea shoots (about 1/4 cup)

salt

garlic

olive oil

lemon

basil leaves

mint leaves

anchovy paste, optional

red pepper flakes, optional

Combine all of the ingredients food processor and pulse until combined, about 3 minutes. Blend to your desired consistency. If the pesto is too dry, drizzle in 1 Tablespoon more olive oil in slowly. Taste the pesto and adjust salt, lemon and pepper flakes to taste.

Store in a sealed container in the fridge for up to 3 weeks, or freeze for up to 3 months. Enjoy!

I love the creative recipes I find here. I have never heard of pea pesto (peasto?).  This is something I will try as soon as I can.

I made this tonight and had it on bow-tie pasta with roasted vegetables.  I made it exactly as posted and added the red pepper flakes.  I will absolutely make this again.  It is absolutely delicious!!!  Love it and will make it again and again.  I plan to put some in the freezer for a quick dinner.  I'm going to try this in ways other than on pasta.

pea pesto

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Author : Sofi | Broma Bakery

Ingredients

Instructions

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