Pea and Parsley Pesto
Updated
Updated
This Pea and Parsley Pesto sauce recipe is a delicious twist on classic basil pesto. It’s quick, easy, and wonderful over pasta for a simple lunch, side dish, or healthy light dinner.
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Pea and Parsley Pesto Recipe
The other day my daughter was sitting at the kitchen counter eating a bowl of peas. Just peas.
Me: Whaaaaat are you doing?
Her: I wanted a snack, so I thawed some frozen peas and warmed them in the microwave with a little butter and salt.
Me: I have never loved you more.
Her: Want some?
Me: Um, YES.
Then we hugged and cried. Just kidding. But I did make the the same thing the next day, except I sprinkled a tiny bit of Parmesan on them. And then my husband looked at both of us with disgust. WHATEVER.
Since not everyone can handle just eating a bowl of peas, I did put them to good use in this Pea and Parsley Pesto recipe. It’s a delicious twist on classic basil pesto. Light and bright, sweet and a little salty. Just perfect to coat pasta with.
Ingredients Needed
You only need a few simple, fresh ingredients to make this pesto recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Frozen peas – Using frozen peas makes this dish crazy easy and one that’s easily made all year round. Thaw and remove the excess moisture before using.
- Fresh parsley – This replaces basil used in classic pesto.
- Walnuts – I toast them first for added flavor.
- Parmesan cheese – Freshly grated Parmigiano-Reggiano off the block.
- Garlic – Fresh is a must!
- Salt and pepper – For flavor.
- Olive oil – This is what turns it into a sauce and makes it creamy and rich.
Make it Vegan
How to Make Pea Parsley Pesto
It’s so easy to make this pesto recipe. You simply place all the ingredients in the bowl of a food processor (except the olive oil.) Blitz until pureed, then gradually drizzle in the olive oil to emulsify. Taste and adjust seasoning, if needed. (Don’t miss the printable recipe card below for all the details and measurements.)
Recipe Tips
- Toast the walnuts if possible. While you don’t have to toast the walnuts, it does add a depth of flavor.
- Grab a spatula and scrape any ingredients that may get stuck a bit in the food processor. Just stop mixing things and redistribute the pesto in the bowl.
- Don’t pour the oil too fast. You want a nice slow drizzle to create an emulsion.
Proper Storage
- Refrigerator. This pesto recipe can be stored in the refrigerator for up to 5 days in an airtight container.
- Freezer. Pesto also freezes well for up to 3 months in freezer safe jars or plastic containers. Another option is to freeze portions in ice cube trays and then store the frozen pesto cubes in plastic freezer bags.
More Pasta Sauce Recipes:
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Pea and Parsley Pesto
Ingredients
- 1 cup frozen peas, , thawed
- 1 cup packed fresh parsley leaves
- 1/2 cup walnuts, , toasted
- 2/3 cup freshly grated Parmesan
- 3 cloves garlic, , smashed and peeled
- 1 tablespoon water
- 1/3 cup extra-virgin olive oil
- coarse salt and ground pepper, , to taste
- pinch of red pepper flakes
Instructions
- Place the peas, parsley, walnuts, Parmesan, garlic, and water in the bowl of a food processor. Pulse until a paste forms.
- Stop blending, grab a spatula and scrape any ingredients that may get stuck a bit in the food processor to redistribute the pesto in the bowl.
- Season with salt and pepper, to taste and a pinch of red pepper flakes, pulse again. Taste and adjust the seasoning, if needed.
- Mix with hot cooked pasta or store for later.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
I made this tonight (just half of the recipe) as a side dish and just loved it. I think I even prefer it to the basic basil pesto.
I love pesto but never considered making one out of peas. Was intrigued enough to try it and it was GREAT!
This sounds great – I love peas and pasta. I don’t know what it is about that combo, but it is one of my favorites!
Made this and mixed with pasta. What a lovely and simple weeknight meal! My husband and I really loved it. Thanks, Amy! I just love your website.
You forgot to mention that anything bright green is automatically insanely good for you. Dessert: instantly justified.
Really though, this does look awesome. AND quick and easy. Doesn’t get much better than that.
Oooh, pea pesto! I’m loving that idea. And after that chicken marsala, you’ve totally turned me on to frozen peas.
Really enjoyed this. Nice change from typical basil pesto. Thanks!
I don’t know why green food gets such a bad rep, because it really is super pretty! Although maybe that’s just the veggie lover in me talking.
I say pasta is a year-round every-day kind of food. Especially with pesto. That stuff is timeless.
I’m not really a pea lover but I really enjoyed this sauce!
This is a perfect seasonless dish!! With peas always in the freezer and parsley readily available!