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

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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

Keywords: pea pesto, spring pea pesto, pea pesto pasta, pea pesto bruschetta, spring pea pesto recipe