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READY IN 15 mins

Green Pea Pesto

Read Reviews (17)

"I came up with this recipe when I found myself with a plethora of frozen peas. A friend of mine was leaving the country for 6 weeks and I ended up with 5 bags of frozen peas from her freezer. This is a heavier, sweeter twist to traditional basil pesto. Goes well with pasta or spread over bread and covered with cheese...yum! Add more lemon juice, basil, or garlic to taste." — cookink8e

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Original recipe makes 2 cups Change Servings

1 cup frozen peas
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon lemon juice

1/2 cup chopped fresh basil
ground black pepper to taste
2 tablespoons extra-virgin olive oil

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Directions

Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while the it blends, stream the olive oil into the mixture.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 14, 2009

I thought this was and excellent alternative to the usual basil pesto. I omitted the oil completely to save on calories and added a little red pepper flakes and a couple of fresh sun dried tomatoes to the mix. I used it as a sauce base on a piece of flatbread and then added roasted cherry tomatoes and had a delicious pizza! Thank you for sharing.

—Celestie

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Most Helpful Critical Review

Oct 08, 2012

I did not care for this recipe.

—JennyJen2009

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22 Ratings

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Nov 03, 2010

This was exceptional! I looked at others' comments & decided to add about a 1/4 cup of walnuts & another Tbs of olive oil. It was delicious & my normally very picky eater ate 3 helpings!

—cah5

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Dec 28, 2010

I was thrilled to find this recipe - I've always made pesto with spinach to boost the nutritional value for my preschooler, but I was low on fresh basil and had no spinach in the house. As luck would have it, I happened to have a bag peas that had been hanging out in the back of the freezer for months. I tried the recipe as written and it was excellent. I decided to tweak it to the "gusto" of my family, and I added a little more olive oil, red pepper flakes and salt. My 3-year old just ate 3 spoonfuls right out of the food processor and he LOVED it! This may become our basic pesto recipe from now on!!

—KarenG

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May 27, 2010

What a wonderful way to make pesto! The peas really add body to the sauce without the need for a lot of oil. I love peas and I love pesto; this is a great combination of the two. The recipe is wonderful as listed (perhaps with some salt), but I also look forward to experimenting with it: more lemon, more herbs, a little heat.

—TravelerOfTheWays

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Mar 08, 2011

Everyone in my family loves this. I've made it several times. It's super easy, healthy and now a staple in our house. Thank you.

—Karlea

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Nov 10, 2010

My kids loved this! One nevers eats sauce on pasta ... he had 2 helpings of this! And it's such a quick fix! AWESOME!

—SummerO

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Oct 11, 2010

Absolutely fantastic! I served with grilled bread rubbed with garlic. Everyone loved it!

—Diana Moutsopoulos

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Nutrition

Calories
28 kcal
1%

Carbohydrates
1.6 g
< 1%

Cholesterol
< 1 mg
< 1%

Fiber
0.4 g
2%

Protein
0.9 g
2%

Sodium
25 mg
1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Green Pea Pesto

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 28
Calories from Fat: 18

% Daily Value *
Total Fat 2g 3 %
Saturated Fat 0.4g 2 %
Cholesterol < 1mg < 1 %
Sodium 25mg 1 %
** Potassium 22mg < 1 %
Total Carbohydrates 1.6g < 1 %
Dietary Fiber 0.4g 2 %
Protein 0.9g 2 %
Sugars 0.5g
** Vitamin A 5 %
** Vitamin C 4 %
** Calcium 2 %
** Iron 2 %
** Thiamin 3 %
** Niacin 2 %
** Vitamin B6 1 %
** Magnesium 1 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.