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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!

Spring Pea Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Tonia | Feasting at Home
  • 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!


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


  1. In a food processor add peas, mixed herbs, lemon zest, lemon juice, chives (or green onion), salt, pepper and olive oil.
  2. Pulse for a few minutes until the peas break down but are still textured.
  3. 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