If you've ever brought home a big bag of snap peas that turned out to be woody and tough, or if you subscribe to a CSA and have ever found yourself swimming in more peas than you know what to do with, this green pea pesto recipe is for you. Or, maybe you just love snacking on fresh peas! The bright, springy flavor of snap peas is the star of this pesto recipe, boosted with equally vibrant basil, lemon, and garlic. It's slightly creamy without any dairy, making it perfect as a classic fresh pesto for pasta, a dip for pita chips, or a schmear on a gourmet sandwich.
This post may contain affiliate links. There is no cost to you, but if you buy something from these links I may earn a small commission, which helps keep my stove hot and small pantry stocked–thank you!
When I was the in-house chef at a local wine and cheese shop, we hosted a local CSA pickup. As a thank you, the farm gave us a free weekly produce share, as well as dibs on any shares that weren't picked up on time. My challenge was to make good use of all that free produce, both for our sandwich bar and the shop's house-made provisions.
A few weeks in a row I found myself staring down a mountain of snap peas. I ended up tossing together a cheerful vegan spring pea and basil pesto to use in our sandwich bar, and it was a hit. It was easily the most asked after thing I ever made while I was cooking in that shop! I still love making it at home, and to be honest I'm not sure why it took me so long to write it down and share it here.
Core Ingredients
This is a delightfully easy recipe. It has very similar ingredients to a classic pesto genovese, but the creaminess comes from the peas instead of cheese. I also like a hit of lemon to really amp up the fresh pea flavor.
Snap Peas
You can technically use any fresh peas here, but I like the slight starchiness of sugar snap peas. I blanch them even when they are at their most delicious peak because I like the extra layer of seasoning that comes from a quick pass through salty water. If your peas are sweet and juicy enough to eat raw, feel free to skip the blanching step!
Fresh Basil Leaves
One of life's greatest pleasures is the smell of fresh basil. While it's not the star of this pesto, as it is in pesto genovese, I do love the aromatic springtime energy that it contributes to the fresh pea flavor. I think it adds a liveliness and depth to the overall "green" flavor.
Good Quality Extra Virgin Olive Oil
This is the place to break out your good oil. Pick a lighter, grassier oil instead of a heavy, overly fruity oil. Heavy oils are more likely to weigh down the freshness of the peas, while a grassy oil amplifies the flavors. Regardless, choose an oil that you like enough to lick off your fingers. There's no hiding bitter or cheap oils here! You will taste it, so make sure it tastes good to you.
Pine Nuts and Lemon
The slight toasty richness of pine nuts lends an almost buttery-savory quality to any pesto. It's an important grounding flavor to balance all the verdant, lively characteristics of the peas and basil.
Lemon adds a touch of acidity that wakes everything up. It doesn't turn this pea pesto tangy in any way. Rather, it makes each ingredient taste more like itself. If you want to actually taste the lemon, stir in some fresh zest!
Basic Method
Blanching Peas
The blanching step is responsible for the majority of your prep time, but once your water is boiling it's a very quick process. Blanching lightly cooks your peas, and also gives them a chance to absorb some of the salt from the water, sort of a pre-seasoning step.
Make sure to salt your water generously, the same as you would for a pot of pasta. Have an ice bath ready, so that you can quickly stop the cooking and preserve the fresh flavor. To check their doneness, eat one! If they are tender-crisp, scoop them out of the pot right away and plop them directly into the ice bath.
Process in a Food Processor
Once your peas are cooled, transfer everything into a food processor. This recipe makes about 2 cups, so you'll want to use the smaller jar insert for a full-sized processor, or use a mini food processor. (I adore my mini processor for quick meal prep. I currently have a Cuisinart 4-cup mini chopper and I love it!)
Adjusting Seasoning
After you have whizzed everything up in a food processor, taste and adjust the salt and lemon levels to your liking. If everything tastes a bit bland, add salt. If it's pleasantly savory but a tastes a bit flat, add lemon. You can also adjust the amounts of freshly ground black pepper for a bit of extra depth.
How to Use Green Pea Pesto
This green pea pesto is incredibly versatile, which is one of the reasons I love it! Here are some of my favorite ways to use it.
Green Pea Pesto Pasta
Toss al dente pasta with a splash of pasta water and some green pea pesto. I usually start with about 4 tablespoons pesto per serving of pasta. Adjust the texture with more reserved pasta water as needed. Garnish with fresh pea shoots, thinly sliced fresh peas, fresh herbs, freshly grated Parmesan cheese, and lemon zest.
Pesto Crostini
This makes a fantastic crostini pesto. A light smear on homemade or store-bought crostini is a perfect "glue" for any number of toppings. I love radishes, so I'll often just keep it simple with green pea pesto, sliced radishes, and flaky sea salt. For a heartier topping, I also recommend some sauteed or grilled mushrooms.
Herby Green Pea Pesto Dip
Pesto by another name is... Dip! The almost creamy texture from the peas makes it an excellent substitute for hummus or cream cheese dips. Serve it next to crunchy veggies like carrots, cucumbers, and radishes. I've also been known to just stick to carbs and go to town with crackers and slices of baguette!
Green Pea Pesto Schmear
My favorite way to use this pea basil pesto is in sandwiches. It is an absolutely delicious addition to nearly any style of sandwich. My favorite deli meat pairings are roasted turkey or genoa salami, but I also really love this pesto with halloumi or bread cheese as my protein instead of meat. For a very bistro-feeling sandwich try toasted baguette or sourdough, pea basil pesto, seared halloumi, sliced radishes, and arugula. Add a finishing drizzle of olive oil and a sprinkle of sea salt, and voila! Heaven.
Expert Tips and Tricks
Ingredient Swaps
- Basil: You can use any soft herb here. Mint, parsley, dill, or tarragon are all viable options. Or, try a blend!
- Pine Nuts: The fattiness of pine nuts is the key here. If you're looking for a sub my first recommendation is roasted cashews. Walnuts are another good option, but they have a slight bitterness that can make them more assertive in simple recipes. That's not a bad thing, just something to keep in mind when shopping.
- Snap Peas: You can use any in-season pea. Snow peas and shelled English peas are very good options. If you're in the dead of winter and all the peas you can find taste bland and pathetic, opt for thawed and drained frozen peas instead.
What to Avoid
- Cheap olive oil: I know I said it already above, but make sure the oil you use tastes good! Generally speaking, the cheaper the oil the less likely it's produced with taste in mind. But! We all like different things, and your preference is what matters here, not cost. Take a little taste of your oil first, and if you like it, use it! If you don't like it, try another brand.
- Out of season peas: If your peas taste like cardboard, so will your pesto. This is a celebration of pea flavor, so it's better to use frozen peas that at least still taste like peas.
Why this Recipe Works
- Textures: The peas in this green pesto add a small amount of starchiness that a traditional basil pesto lacks. That results in a firmer texture when cold, making it perfect for spreading on bread and scooping up with veggies or crackers. The starches also help create an almost creamy texture when tossed with pasta and a splash of hot pasta water. It's able to loosen up without becoming watery or oily.
- Balanced Flavors: While the peas are the main attraction in this pesto recipe, it's the supporting ingredients that keep it elegant. Aromatic basil and lemon add a surge of vitality, while rich and savory toasted nuts and olive oil keep it grounded. Each element retains its character, but nothing sticks out or becomes overpowering.
FAQs
Bring a large pot of salted water to a rolling boil. Add your peas and cook until bright green and tender-crisp. To check the texture, pluck one out of the water and give it a taste. When cooked to your liking, drain the peas and transfer them immediately to a large bowl filled with ice water. This quickly stops the cooking. Once cool, drain and pat dry.
Yes, this pea pesto recipe works great using frozen peas. Make sure you thaw and drain them before using, otherwise the pesto could taste watery.
This pea pesto can be refrigerated in airtight container for up to a week, however it starts to lose some of its character after about 3 days.
Looking for more quick and easy sauce and pesto recipes?
Chipotle-Cashew Salsa
Tomato "Vinaigrette"
Blistered Tomato Pesto with Toasted Almonds and Anchovies
Pickled Jalapeño Vinaigrette
Recipe: Springy Green Pea Pesto with Fresh Basil
Ingredients
- 1 medium garlic clove, chopped
- 2 tablespoons lemon juice, plus more to taste
- 8 ounces fresh snap peas, blanched OR frozen peas, thawed
- ½ cup lightly packed fresh basil
- 2 tablespoons pine nuts
- ½ teaspoon Kosher salt, plus more to taste
- 6 tablespoons good quality extra-virgin olive oil
- ½ teaspoon white sugar, Optional
Preparation
- Optional:For a mellower garlic flavor, mix together the chopped garlic and lemon juice in a small bowl. Set aside for at least 10 minutes before adding to the other pesto ingredients.
- Step 1In the small bowl of a food processor or in a mini food processor, process the peas until finely chopped. Add the basil, garlic, lemon juice, pine nuts, and ½ teaspoon salt. Process until finely chopped, scraping the sides of the bowl as needed. Add the oil and continue processing until the mixture is mostly smooth. Taste and adjust seasoning with salt and lemon juice. If your peas are out of season, add the white sugar to bring out their flavor.
Extra Notes:
This post may contain affiliate links. There is no cost to you, but if you buy something from these links I may earn a small commission, which helps keep my stove hot and small pantry stocked–thank you!
The Porch Life says
Your photography makes all your recipes look delicious!
Julia @ Small Pantry says
Thank you so much! I'm learning with every post, but it's definitely a fun learning curve.