Pea and Parsley Pesto
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.
Servings: 8 (1/4 cup each)
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
Toast the walnuts if possible. While you don’t have to toast the walnuts, it does add a depth of flavor.
Don’t pour the oil too fast. You want a nice slow drizzle to create an emulsion.
Storage. Fridge and freezer information is included in the article.
Nutrition
Calories: 172kcal | Carbohydrates: 4g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 6mg | Sodium: 152mg | Potassium: 116mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2360IU | Vitamin C: 12mg | Calcium: 121mg | Iron: 1mg