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Pea Pesto
Pea Pesto
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Prep Time:
10 minutes
Total Time:
25 minutes
Try a refreshing spring twist on classic pesto using frozen peas for a vibrant flavor all year round!
Ingredients:
  • 1 1/2 cup frozen shelled peas (6 ounces), thawed (see recipe note)
  • 2 tablespoons shelled roasted pistachios, unsalted or lightly salted
  • 1 clove garlic
  • 1 small lemon
  • 1/2 cup Pecorino Romano cheese, finely grated
  • 1/3 cup olive oil
  • 1/4 teaspoon kosher salt, plus more to taste
Instructions:
  • Combine the peas, pistachios, and garlic in a food processor with the blade attachment. Pulse 10 times until roughly chopped.
  • Finish the dish by finely grating the lemon zest and squeezing the juice of half a lemon (approximately 2 tablespoons) into the food processor. Include the grated cheese, olive oil, and kosher salt.
  • Process the pesto in a food processor until it forms a rough paste, stopping to scrape down the sides halfway through. This should take about 30 seconds. Season with extra salt to taste. Store any leftovers in the refrigerator in an airtight container for up to 1 week. No need to cover with oil as it won't brown. To freeze, pack in an airtight container or ice cube trays, then transfer to a zip-top bag once frozen. Enjoy!

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