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Sweet pea pesto pasta
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Spring Sweet Pea Pesto

This homemade spring sweet pea pesto is versatile and bursting with freshness. It can elevate pasta dishes, bruschetta, grilled meats, and more.
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Condiment
Cuisine: Italian, Modern
Keyword: Spring Sweet Pesto Recipe, Sweet Pea Pesto
Servings: 10
Calories: 135kcal

Equipment

Ingredients

  • 3 cups Sweet peas
  • 1 cup Basil fresh
  • 3/4 cup Mint fresh
  • 3/4 cup Parmesan optional
  • 1/2 cup Olive oil
  • 2 tbsp Lemon juice
  • 1 tbsp Lemon zest
  • 4 cloves Garlic
  • Salt to taste
  • Pepper to taste
  • 1/4 cup Nutritional yeast for people who cannot eat diary

Instructions

  • Blanch the sweet peas briefly in boiling water, then immediately transfer them to an ice bath to preserve their bright color. T
    oast the pine nuts in a dry skillet until golden brown, releasing their nutty aroma.
    Combine the blanched sweet peas, peeled garlic cloves, toasted pine nuts, mint, basil, and freshly grated Parmesan cheese in a food processor.
    Pulse the mixture until finely chopped and well combined. With the food processor running, drizzle in the extra virgin olive oil slowly until the pesto reaches your desired consistency – smooth and creamy, yet with a slight texture.
    Season the sweet pea pesto with kosher salt and freshly ground black pepper to taste, adjusting the seasoning as needed. 

Nutrition

Calories: 135kcal | Carbohydrates: 2g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 122mg | Potassium: 64mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 0.5mg