Creamy Basil and Peas Pesto

Fresh, vibrant pesto is one of those kitchen staples that can elevate so many dishes with minimal effort. This Basil Pea Pesto combines the sweetness of peas with the fragrant earthiness of basil, making it a delightful addition to pasta, sandwiches, or simply enjoyed as a dip. You’ve likely got most of the ingredients on hand, and this recipe comes together in a matter of minutes. It’s a fantastic way to use up any excess greens and gives you a creamy, flavorful sauce without the fuss of traditional pestos. Plus, making your own pesto means you can adjust flavors to create your perfect blend.

Why You’ll Love This Recipe

Quick and easy—perfect for busy weeknights.
A wonderful way to use frozen peas, making it accessible year-round.
Versatile—enjoy it with pasta, atop grilled veggies, or as a spread.
Packed with flavor from fresh basil and Parmesan cheese.
A great way to sneak more greens into your meals.

Ingredients

7 oz (200 g) frozen peas
1 large handful of fresh basil (about 2 cups, packed)
1.75 oz (50 g) Parmesan cheese, grated
1 small garlic clove, peeled
3 tablespoons (45 ml) lemon juice
4 tablespoons (60 ml) olive oil
3-5 tablespoons (45-75 ml) cold water
Salt, to taste
Pepper, to taste

Ingredient Notes

Using frozen peas shortcuts your prep time and still gives you that sweet, fresh flavor. If you don’t have Parmesan, a similar hard cheese like Pecorino can work in a pinch. Fresh basil is key for flavor—look for vibrant green leaves. The garlic adds a lovely kick, but you can adjust the amount to your preference.

Kitchen Tools Needed

Medium saucepan
Mixing bowl
Blender or food processor
Spatula
Measuring spoons and cups

Step-by-Step Instructions

Prepare the peas: In a medium saucepan, pour boiling water over the frozen peas and let them sit for about 2 minutes. Drain and rinse them under cold water to stop the cooking process and maintain that bright green color.
Blend the pesto: In a blender or food processor, combine the peas, fresh basil, grated Parmesan, garlic, lemon juice, olive oil, and 3 tablespoons of cold water. Add a pinch of salt and pepper.
Pulse until smooth: Blend the mixture until it reaches a smooth consistency. If the pesto is too thick, add more cold water, one tablespoon at a time, until it reaches your desired creaminess.
Taste and adjust: Give the pesto a taste and adjust the seasoning with more salt, pepper, or lemon juice as needed.

Pro Tips

Make sure to rinse the peas under cold water after cooking to keep that bright green color.
For added flavor, consider roasting the garlic ahead of time.
This pesto can be made ahead and stored in the fridge for a week, or frozen for later use.

Common Mistakes

Not rinsing the peas properly can result in a dull color.
Over-blending can make the pesto too warm; aim for a creamy texture, but don’t overdo it.
Remember to taste as you go—seasoning can vary based on personal preference and ingredient freshness.

Variations

Add a handful of spinach or arugula for extra greens.
Swap out the Parmesan for nutritional yeast to make it vegan.
Kick up the flavor by adding a pinch of red pepper flakes.
Experiment with nuts like pine nuts or walnuts for a different texture.

Serving Suggestions

Toss this Basil Pea Pesto with al dente pasta for a quick meal, use it as a dressing for grain bowls, or serve it as a dip with crusty bread or crudités. It’s incredibly versatile and can really elevate simple ingredients.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to a week. If you notice the color fading, drizzle a little olive oil on top to help preserve freshness.

Reheating Tips

Pesto is best enjoyed fresh and doesn’t require reheating. However, if you choose to warm it up, do so gently over low heat, stirring occasionally to keep it creamy.

Nutrition Estimate

Calories per serving (about 2 tablespoons): 70, Protein: 2g, Carbs: 3g, Fat: 6g.

Recipe Summary

Prep Time: 10 min
Cook Time: 2 min
Total Time: 12 min
Servings: 4-6
Cuisine: Italian
Course: Sauce/Dip
Calories: 70

Frequently Asked Questions

Can I use fresh peas instead of frozen?
Yes, fresh peas can be used but will require a longer cooking time until tender.

What should I do if my pesto is too runny?
Simply blend in more nuts or cheese to achieve your preferred thickness.

Can I freeze this pesto?
Yes! It stores well in the freezer. Consider using ice cube trays for portioning.

How can I make it nut-free?
This pesto does not require nuts, but ensure you check the cheese for any potential cross-contamination.

Is it possible to make this vegan?
Absolutely! Substitute Parmesan with nutritional yeast and skip any dairy for a delicious vegan version.

This Basil Pea Pesto offers a fresh, vibrant take on a classic favorite, making it an essential addition to your recipe collection. Enjoy creating this simple yet delicious sauce that’s bound to impress!