Pea Pesto

A thick, bright green sauce that tastes equally delicious with pasta, bread, and raw vegetables. Pea pesto
Yield 4-6 servings
Time 10 minutes
  • food processor
  • rubber spatula
  • 10 oz frozen peas, thawed
  • 1 clove garlic
  • ½ c Parmesan cheese or ¼ c nutritional yeast
  • 1 t salt
  • pepper
  • 1/3 c olive oil

Place everything but the oil in the food processor and pulse until combined.

Keep the machine running as you drizzle in the oil until fairly smooth, 1-2 minutes.

Notes Giada suggests using pea pesto for crostini topped with tomatoes, but I love it stirred into hot pasta.

Giada at Home - Italian cookbookAdapted from Giada at home: Family recipes from Italy and California.

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Pea pesto