I’m blending Fresh Peas from their pods with traditional pesto ingredients for a creamy and earthy flavor – a Pesto you will love! See all the uses for it. You will love the fresh flavors of this Pea & Basil Pesto!
English Peas – are known for their sweet flavor and bright, beautiful green color. These need to be shucked from their pods… the prize is inside. Find them at Farmers’ Markets right now and better markets.
Why are they special? ~ They are super-sweet with peas ranging from small to large inside.
There really is no substitute for them… the frozen types do not have a crisp, firm texture which is wonderful.
Ingredients for the Fresh Pea Pesto: Fresh shelled peas (you will blanch for 2 minutes), fresh basil, garlic, parmesan reggiano cheese, toasted pine nuts, preserved lemon (or lemon rind and a squirt of lemon juice) and sea salt.
Uses for the Summer Fresh Pea & Basil Pesto:
- Use as a topping for crostini – perfect schmeared with the pea pesto!
- Add to mayonnaise, then toss with warm steamed potatoes and chill.
- Dot the top of homemade pizza before & after cooking
- Add to warm roasted or grilled vegetables
- Fold in an omelet with halved colorful cherry tomatoes
- Use as a topping for proteins off the grill, let the pesto melt in
- Coat fish with the pesto, cover with breadcrumbs and bake
- Add to cooked grains to jazz up such as couscous & quinoa… add vegetables please!
- Use a sandwich condiment
- Fold into a soup for extra flavor and color
- Add to pasta as I did above – adding sugar snap peas and an extra dose of fresh peas
Karen’s Fresh Summer Pea & Basil Pesto
Equipment
- 1 food processor
Ingredients
- 3/4 pounds fresh peas in their pods, Shelled: 3/4 cups*
- 3 tablespoon pine nuts, gently toasted
- 1 cup fresh basil leaves , cleaned, dried; packed in cup
- 3 teaspoons fresh garlic, peeled and coarsely chopped
- 1/4 cups parmesan reggiano cheese, coarsely chopped
- 1 1/4 teaspoon preserved lemon, it's fabulous, or (1/4 t. lemon rind and 1 t. lemon juice)
- 1/2 cup extra virgin olive oil, divided
- 1/4 teaspoon sea salt, a bit more if not using preserved lemon
Instructions
- Shell peas – will have 3/4 cup. Cook the peas in 1 cup boiling water, bring to a simmer and cook for just 2 minutes. Refresh in colander with cold water.
- Add pine nuts through sea salt in a food processor with just 1/4 cup olive oil. Whirl until coarsely chopped.
- Add the cooked, cooled fresh peas and extra 1/4 cup of olive oil and pulse until a nice paste – but with a little texture. Can add more olive oil when using as a sauce for pasta.
- Store in a clean glass container with a film of olive oil on the top. Use within 10 days or freeze extra.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
