An easy recipe that works when you only have a little bit of basil but still want a pesto. Pea pesto is an affordable pesto perfect for the winter months when basil is hard to come by!
Looking for recipes that go great with this pesto? Try our Pesto Stuffed Chicken or add it to Pasta with Peas and Pancetta.
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Affordable Alternative to Genovese Pesto
Pea pesto is my favorite alternative to traditional pesto. I want pesto year-round and as much as I'd love to plant tons of basil for the summer to have all winter, it is a project I haven't quite got around to yet. In the winter, basil is expensive and comes in such small quantities at the store.
This recipe still uses a handful of basil but the main ingredient is frozen peas! A dollar a bag of frozen peas! So easy and affordable. Of course, pistachios are slightly expensive but they are cheaper than pine nuts.
It can be substituted in any recipe you use pesto in and can stay in the fridge for up to a week and in the freezer for 6 months!
Ingredient Notes and Substitutions
Pistachios can be substituted with pine nuts which would be normal for pesto, or toasted cashews. If you have a nut allergy, substitute pumpkin seeds or sunflower seeds!
Olive Oil. Always use high-quality olive oil for the best flavor. If the olive oil is old or rancid, it will be noticeable because of how integral it is to the recipe.
How to Make Pea Pesto
This recipe is SO easy to make. All you need is a food processor!
Step 1: Microwave peas until no longer frozen. Set them aside and let them cool.
Step 2: Combine peas, basil, garlic, and pistachios in a food processor. Process until peas are completely broken down. Add lemon juice and salt. Process while slowly adding olive oil to the mix, until it is all added. Finally, add the parmesan cheese and process. Adjust with more olive oil if necessary.
The consistency of your pesto is up to you. The more olive oil you add the less of a paste it will be. Depending on the recipe you are using it for, you may want to add more olive oil.
FAQs
Store pesto in an airtight container in the fridge for a week or in the freezer for 6 months. The pesto will maintain more of a green color if you give the basil an ice bath before adding it to the processor.
The basil overpowers a lot of the flavor from the peas. It's a delicious recipe and you won't even notice it's peas.
What recipes can you add Pesto to?
- Pesto can go great with certain seafood like Fried Flounder Oreganata or Lemon Garlic Broiled Flounder.
- Add it to any pasta like Simple Pasta with Eggplant and Tomatoes, Creamy Red Pepper Sauce, or Farfalle with Sausage and Broccoli Rabe. Pesto can even go on a classic Sunday Sauce.
I love adding pesto to red sauce. It adds the best cheesy flavor. I never remember to add it when I have to make it that same day. That's why I love to have some saved in the freezer!
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Classic Pesto Recipes
📖 Recipe
Pea Pesto
Equipment
- food processor
Ingredients
- ½ cup frozen peas, cooked and cooled
- ½ cup extra virgin olive oil
- 1 handful basil
- ¼ cup raw pistachios
- 2 cloves garlic
- ½ teaspoon salt
- 2 tablespoon lemon juice
- ¾ cup parmesan cheese
Instructions
- Combine peas, basil, garlic, and pistachios in a food processor. Process until peas are completely broken down. Add lemon juice and salt. Process while slowly adding olive oil to the mix, until it is all added. Finally, add the parmesan cheese and process. Adjust with more olive oil if necessary.
Notes
- Pesto stores great in the freezer in an airtight bag if you make big batches.
Michelle
This was just as good as regular pesto! I was honestly surprised