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Quick and easy to make, this Spring Pea Pesto is deliciously vibrant with fresh herby flavor. Perfect for a dip, spread or use as a sauce with pasta and buddha bowls. Vegan 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
Verdant Spring Pea Pesto is ridiculously simple to create and the results are incredibly delicious! With hardly any prep, this pesto whips together in just a few minutes. Fresh tarragon, mint and dill combine perfectly with the naturally sweet peas. Zest and juice of a lemon, along with a drizzle of olive oil balance the fresh and lively flavors. Perfectly capturing Spring in one bite!
I have a lot of friends these days with various food intolerances. I love that this recipe for Spring Pea Pesto is grain-free, dairy-free, sugar-free and completely vegan! We are starting to venture out for picnics, BBQs, and shared meals with friends. This is my current favorite dish to share! Clean, simple and so good!
Spring Pea Pesto makes such an easy appetizer slathered on toasted baguette slices. Toss with pasta and take on a picnic! Put a big dollop on your grain bowl with lots of crunchy veggies. And if you like, sprinkle with feta or pecorino shavings.
What you’ll need for Spring Pea Pesto
- peas: petite frozen or fresh English peas
- herbs: mint, tarragon, and dill
- lemon: juice and zest
- chives or green onion
- salt & black pepper
- olive oil
Can this be made Vegan?
Yes, it already is vegan!
How to make Spring Pea Pesto
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!
Add everything into the food processor.
Pulse until peas are broken down but still textured.
What to Serve with Spring Pea Pesto
- pasta or grains
- raw veggies
- Sourdough Crackers
- Rustic Seed Crackers
- Sourdough Baguettes
- Sourdough Biscuits
- Homemade Potato Gnocchi
It’s lovely tossed with pasta!
More recipes you may enjoy
- 30 Vibrant Healthy Spring Recipes!
- 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
Spring Pea Pesto
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: appetizer, sauce
- Method: blended
- Cuisine: Amerian
- Diet: Vegan
Quick and easy to make, this healthy Spring Pea Pesto is vibrant with fresh herby flavor! Perfect for a dip, spread or sauce for pasta or buddha bowl. Vegan and gluten free!
- In a food processor add peas, mixed herbs, lemon zest, 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.
- Serve immediately or store in the fridge for 3 days.
If using fresh English peas, blanch lightly in salted water, until vibrant and floating, strain and plunge into cold water.
- 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
Keywords: pea pesto, spring pea pesto, pea pesto pasta, pea pesto bruschetta, spring pea pesto recipe
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
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!
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!
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?