Green Pea Pesto

  • Yield: 2 cups


2 1/2cups fresh or frozen peas
3tablespoons olive oil, divided
1 garlic clove
1/2cup basil or spinach leaves
3tablespoons pine nuts
3tablespoons Parmigiano Reggiano cheese
1/2teaspoon salt
Freshly ground black pepper


  1. Cook peas in boiling water 3 minutes. Drain well.
  2. Heat 1 tablespoon olive oil in a large skillet. Add peas and garlic clove and sauté 2 minutes.
  3. Place in food processor with basil or spinach leaves, pine nuts and Parmigiano Regianno cheese. Pulse until coarse.
  4. Add remaining 2 tablespoons olive oil and blend. Season with salt and pepper. Serve with crackers or over salmon, chicken or ravioli.

Adapted with permission from Pestos, Tapenades & Spreads by Stacey Printz (Chronicle Books, LLC, 2009).