I don’t know about you, but I hated peas as a child.
TBH, I still find cooked peas pretty unappetizing, but I really love fresh peas. Their vibrant color and sweetness are welcome additions to salads and pastas, and they make a bomb ass pesto.
This recipe literally comes together in minutes and is so versatile. I have been known to just eat it by the spoonful, but it’s wonderful on crostini, mixed into a pasta salad, added to a sandwich…the list goes on.
While I am still a huge fan of traditional pesto, the peas add a freshness that can’t be beat. Plus it’s a great way to sneak some extra veggies into your diet ; )
If you make this recipe, let me know what you think!
Total time: 5 min
- 1 Cup Fresh or Frozen Peas
- 1 Garlic Clove
- 1/4 Cup Olive Oil
- 1 Cup Packed Basil
- Salt and Pepper to taste
- Combine all ingredients in a food processor
- Pulse until full combined and a smooth texture is achieved
- Crostini: Spoon pesto onto toasted baguette slices and top with marinated artichokes and roasted red peppers
- Pasta Salad: Toss pesto with pasta of choice or farro, add sliced cherry tomatoes, marinated mozzaralla, and garnish with torn basil
- Breakfast Sandwich: Spread pesto onto both sides of a toasted ciabatta roll, add a fried egg, prosciutto, and cheese of choice (I like mozzaralla)