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–+ servings
Pea Pesto

Snap Pea Pesto

© Chef Laura Bonicelli
This beautiful bright green pesto has a bright and fresh flavor. You can make it year around because it's also delicious with frozen peas.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course MM-Blue, Sauces, Dressings, other
Cuisine American, Italian
Servings 16
Calories 121 kcal

Ingredients
  

  • 8 ounces shelled snap peas or frozen, thawed
  • 1 cup chopped basil leaves
  • 2 cloves garlic chopped
  • 3/4 cup grated parmesan cheese
  • 1/2 cup pine nuts pignolia -- or walnuts
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon lemon juice

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  • 1/2 cup extra-virgin olive oil

Instructions
 

  • If using fresh snap peas, blanch them in boiling water until tender, 6 to 7 minutes. Drain and cool.
  • Put peas, basil, garlic, parmesan, pine nuts, salt, and lemon juice in a food processor and process until combined but still chunky.
  • With the processor still running, slowly pour in the oil through the feed tube. Process the pesto to your desired consistency, add more oil if necessary. Adjust salt.

Nutrition

Calories: 121kcalCarbohydrates: 3gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 4mgSodium: 145mgPotassium: 72mgFiber: 1gSugar: 1gVitamin A: 229IUVitamin C: 6mgCalcium: 60mgIron: 1mg
Keyword garlic, parmesan
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