Description
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!
Ingredients
Units
Scale
- 2 cups peas, either frozen and thawed- or use fresh English peas (see notes)
- 1/2 cup packed mixed herbs mint, tarragon or dill
- zest of one lemon
- 2 1/2 tablespoons lemon juice
- 1 tablespoon minced chives or green onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/8 cup olive oil
Instructions
- 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.
Notes
If using fresh English peas, blanch lightly in salted water, until vibrant and floating, strain and plunge into cold water.
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