Pea Pesto

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!

Pea Pesto

Serves: 4-6
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


  1. Combine all ingredients in a food processor
  2. Pulse until full combined and a smooth texture is achieved


  1. Crostini: Spoon pesto onto toasted baguette slices and top with marinated artichokes and roasted red peppers
  2. Pasta Salad: Toss pesto with pasta of choice or farro, add sliced cherry tomatoes, marinated mozzaralla, and garnish with torn basil
  3. Breakfast Sandwich: Spread pesto onto both sides of a toasted ciabatta roll, add a fried egg, prosciutto, and cheese of choice (I like mozzaralla)


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Hi! I'm Gia. Welcome to Whisk & Dine! Here you'll find all my favorite recipes.

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