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Pea Pesto

A vibrant, slightly sweet pesto made with frozen peas, pistachios, garlic, and Pecorino Romano cheese, perfect for pasta, toast, and more.

  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 1/2 cups frozen shelled peas (6 ounces), thawed
  • 2 tablespoons shelled roasted pistachios (unsalted or lightly salted)
  • 1 clove garlic
  • 1 small lemon (zested and juiced, about 2 tablespoons juice)
  • 1/2 cup Pecorino Romano cheese, finely grated
  • 1/3 cup olive oil
  • 1/4 teaspoon kosher salt (plus more to taste)

Instructions

  1. Thaw the frozen peas by leaving them in the refrigerator overnight or at room temperature for 20–30 minutes.
  2. Place the peas, pistachios, and garlic in a food processor and pulse 10 times until roughly chopped.
  3. Add the lemon zest, lemon juice, grated Pecorino Romano cheese, olive oil, and kosher salt to the processor.
  4. Process for about 30 seconds, scraping down the sides as needed, and adjust salt if necessary.
  5. Store in an airtight container in the fridge for up to 1 week or freeze in ice cube trays for up to 6 months.

Notes

Pea pesto retains its bright green color and does not brown like basil pesto.

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Condiment
  • Method: Blending
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 4g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 15mg

Keywords: pea pesto, easy pesto, vegetarian sauce, cold sauce, healthy recipes