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
Units
Scale
- 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