Pea Pesto
Pea pesto makes for a great dip and accompaniment to grilled meals and summery flavors.
Confessional: I don’t like traditional pesto. It’s the pine nuts. But I do love basil and the concept of bright basil-forward sauces. I lean into pestos that skip the pine nuts and embrace seasonal ingredients, making pesto accessible year-round. Enter: pea pesto. A delightfully sweet, surprisingly simple take on a classic that’s perfect for spring and summer.
Pro tip: You don’t have to thin this out to a typical pasta sauce consistency. Skip the water, and you’ve got an incredible dip for crackers!
Ingredients
16 oz. peas (fresh if in season, or a bag of frozen works just as well—thawed or mostly thawed)
¼ cup grated Parmesan (I admittedly use the cheap stuff for this… like Kraft)
2 cloves of garlic, smashed
Handful of fresh basil (switching to mint makes for an ultra-fresh, slightly sweeter version)
¼ cup+ extra virgin olive oil (use the good stuff)
Pasta water, if using as a pasta sauce
Salt, to taste
Instructions
Add peas, Parmesan, garlic, basil (or mint), and a pinch of salt to a food processor or blender.
While the processor is running, drizzle in olive oil until smooth. Taste and adjust seasoning, adding more salt and olive oil as needed until you love the flavor and texture.
If eating as a dip: Enjoy immediately!
If using as a pasta sauce: Use dried pasta (this is definitely not a promotional recipe!), and reserve a mug of pasta water when your pasta is done. Toss the pesto with your cooked pasta, slowly stirring in pasta water until the sauce evenly coats the noodles.
Bonus: This pairs beautifully with grilled, sliced Italian sausage for peak summer vibes.
