This bright and herby spring pea pesto is made with sweet peas, fresh herbs, lemon zest, and olive oil for an easy spring dip for veggies, crackers, or bruschetta, or vibrant green sauce for pasta, toast, or grain bowls. Vegan, nut-free and gluten-free.
Ten times a day something happens to me like this- some strengthening throb of amazement – some good sweet empathic ping and swell. This is the first, the wildest, and the wisest thing I know: that the soul exists and is built entirely out of attentiveness. ~Mary Oliver
This vibrant, lemony Spring Pea Pesto is surprisingly fast and easy to make-and absolutely bursting with fresh spring flavor. Ready in just 15 minutes, it's one of my favorite recipes for picnics, spring gatherings, and BBQs.
I also love how accommodating it is for different dietary needs.It is naturally vegan, dairy-free, nut-free, and grain-free, yet still tastes rich, bright, and incredibly satisfying.
With very little prep, everything blends together in minutes. Use frozen, thawed peas for the fastest preparation. Fresh tarragon, mint, and dill pair beautifully with the sweetness of the peas, while lemon zest, lemon juice, and olive oil keep the flavors fresh and lively-like spring in one bite.
Serve it as an easy appetizer dip with veggies, or spread over toasted baguette slices, toss it with pasta for a picnic-ready meal, or add a generous dollop to grain bowls or roasted salmon.
Spring Pea Pesto Ingredients
- Peas - The sweet, vibrant base of the pesto, creating a creamy texture and beautiful, bright green color. Thawed frozen peas work perfectly, though fresh English peas can be used when in season- blanch them first!
- Fresh herbs (mint, parsley, or dill) - Add freshness and complexity. A combination works especially well, while mint gives the pesto a particularly bright, elevated flavor.
- Tarragon - Brings subtle herbal sweetness and delicate anise notes that pair beautifully with peas and lemon.
- Lemon zest and lemon juice - Adds fragrant citrus oils and brightness that lift the entire pesto.
- Chives or green onion - Add mild onion flavor without overpowering the delicate herbs and peas.
- Garlic (optional) - Provides a little savory depth and sharpness. A small clove is plenty here to keep the pesto balanced.
- Salt and black pepper - Enhance the fresh flavors and round out the seasoning.
- Olive oil - Brings the pesto together into a silky, spoonable sauce while adding richness and body. Add more as needed to reach your desired consistency.
- Optional – keep it vegan or add pecorino or parmesan to taste!
How to make Spring Pea Pesto
Prep. Zest and juice the lemon. Chop the herbs. Feel free to play with the herbs and switch out for what you have on hand. Though I highly recommend trying the combo of mint, tarragon, and dill. There is a magic that happens with these flavors!
Blend. Add everything into the food processor. A blender is not ideal here.
Pulse until peas are broken down but still textured.
Taste and season. Stir in more salt, pepper, or lemon to taste. If you like garlic, add more garlic cloves to taste! Parmesan cheese or pecorino adds savory depth, optional but not needed.
Storage
Leftovers will keep up to 4 days in an airtight container in the refrigerator.
Serving Suggestions
- Toss with pasta for a vibrant spring pasta salad.
- Serve with bruschetta or Rustic Seed Crackers
- Fresh veggies or this Easy Crudité Platter
- Sourdough Baguettes
- Toss with homemade Potato Gnocchi
- Serve with baked salmon
More recipes you may enjoy
- 30 Vibrant Healthy Spring Recipes!
- Herby Vegetarian Pea Salad
- Nut-Free Basil Pesto
- Arugula Pesto with Almonds
- Superfood Walnut Pesto Noodles!
- Creamy Pesto Pasta Salad
- Spring Pasta with Nettle Pesto
- Cilantro Pesto
We can’t get enough of this Spring Pea Pesto! Hope you enjoy!
Print
Lemony Pea Pesto Recipe
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Appetizer, sauce
- Method: blended
- Cuisine: Amerian
- Diet: Vegan
Description
Quick and easy to make, this vibrant Pea Pesto is full of fresh, herby flavor! Perfect for a dip, spread, or sauce for pasta or a Buddha bowl. Vegan and gluten-free!
Ingredients
- 2 cups peas, use thawed frozen peas, or fresh English peas (blanched)
- 1/2 cup fresh herbs: mint, parsley, or dill ( a combo is nice- the mint elevates)
- 1 tablespoon tarragon
- zest of one lemon
- 2 1/2 tablespoons lemon juice
- 1 tablespoon minced chives or green onion
- small garlic clove, optional
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 cup olive oil, more as needed
Instructions
- In a food processor add peas, mixed herbs, lemon zest, garlic, lemon juice, chives (or green onion), salt, pepper and olive oil.
- Pulse for a few minutes until the peas break down but are still textured.
- Taste, adjust salt and olive oil to taste.
- Serve immediately or refrigerate until using.
Notes
If using fresh English peas, lightly blanch in salted water until vibrant and floating, strain, and plunge into cold water.
Leftovers will keep up to 4 days in an airtight container in the fridge.
Nutrition
- Serving Size:
- Calories: 77
- Sugar: 2.5 g
- Sodium: 245.6 mg
- Fat: 4.9 g
- Saturated Fat: 0.7 g
- Carbohydrates: 6.8 g
- Fiber: 2.2 g
- Protein: 2.4 g
- Cholesterol: 0 mg
Holy smack!!! This was so easy and even more delicious!!! It’s beautiful and bright, and spectacular chilled. I will be making this all summer!
Yay Martha! So glad you gave it a try. Appreciate you taking time to review.
This was quite flavorful and easy to make. I also added garlic and a little more olive oil. I’m having it with roasted salmon. The only thing I’d do differently is to actually defrost the frozen peas!
Perfect pairing! Glad you enjoyed Michele.
I make this all the time! If I don’t have the herbs on hand I still make it it just tastes different. and I add garlic. I use it as a spread in sandwiches. It’s also a big hit for parties/pot luck. Brought it work and people thought it was guac then flipped out at how good it was!!
So glad you are enjoying this one Diana!
`Perfect! Today our Norwegian garden has lemon balm, chives, oregano, Moroccan mint, and borage (which is called agurk – cucumber in Norwegian). What an incredible combination! Like freshness on the tongue. I’m not at all ashamed to admit that I was eating it by the spoonful. Definitely a keeper.
Love idea of adding young borage! So fun to have so many herbs in your garden. Glad you enjoyed!
I didn’t enjoy this with dill included because that was all I could taste! But I loved the concept so I made it again with a mix of other herbs, plus garlic and some chili flakes, and really liked it!
So glad you adapted to your taste!
I am going to be making this tomorrow and I wondered if it can be frozen for use later on?
It sounds delicious!
I haven’t tried freezing it, seems like it could work?
Fabulous recipe! It’s so packed with flavor and so healthy.
Thanks Susan!
This pesto was so delightful! We had it on special gf spinach & cheese ravioli I found at Sprouts. The combination was perfect. I have to figure out what else to put the rest of the pesto on.
Glad you enjoyed this!
Great twist on pesto for spring! For the fresh herbs, I used chives, basil, parsley, and oregano since I had all on hand. I used a portion of the pesto (around 1/2 cup) in a simple quiche, and it was delicious. I’m vegetarian and it gives me such joy to share your lovely blog and delicious (and simple!) recipes with family and friends.
Sounds perfect Dana! Glad you are enjoying and thank you so much for sharing!
I completely agree with Dana about sharing the many lovely recipes here!
So nice to hear Jan!
I made this with only mint and chives and it was really good. I served it as a dip with veggies. I will use the leftovers as a spread in a sandwich with chicken or marinated tempeh/tofu. I think it’s going to amazing. I will try it again with all the herbs next time. Also, I didn’t know the frozen peas could be used without cooking them first, so thanks for that!
So glad you gave it a try Isabelle!
Thank you for the fantastic recipe! I only had tarragon and the flavor of this pesto is incredible. Can’t wait to make it again with different herbs
Thanks Natalie!
Should I blanch fresh peas to make this or just toss it all on blender
Hi Sally, How do the peas taste raw? If they are chalky or slightly bitter, blanching may be the way to go. If sweet and tender I would use raw to keep all the minerals and vitamins!
Yum! I made this 3x in a week…so easy, so delicious and so healthy!
Great to hear Harriet!
Wow!
This looks fabulous!
I wonder how it would do as a “pesto” base for pizza night.
My pizza layering is olive oil, zuchini, sundried tomatoes, artichoke hearts, 2 different cheeses & topped with anchovies!
Next pizza night, I’m trying “pea pesto”!
You are such an amazing chef! Thank you for great ideas!
Bon appetit!
We’re so glad you are inspired- let us know what you think!
I’m so happy I found Feasting at home, everything I made so far has been fabulous! Question, for a larger batch, how can you freeze it?
How about small ball canning jars?