10-Minute Pea Pesto

Name: 10-Minute Pea Pesto
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 2 cups frozen peas, thawed; 1 small garlic clove; 2 tablespoons grated parmesan cheese; 1/2 teaspoon salt; Pinch of pepper; 10 mint leaves; ½ cup olive oil; Juice of 1 lemon

by Laney Schwartz on July 26, 2022 0 comments

Jump To Recipe Leave a Review

Pull that bag of frozen peas out of your freezer and give them a chance to shine! My 10-Minute Pea Pesto uses fresh mint and lemon to create a super quick topping for your favorite dishes.

Ever wondered how to make a frozen bag of peas just a little more interesting? Let’s make something surprising and delicious! This 10-Minute Pea Pesto uses ordinary frozen peas and turns them into a tasty and bright condiment. I am all about taking ingredients that you might be a little unsure of and turning them into a fave.

My Easy Spinach Pesto and 5-Minute Blender Beet Hummus both take veggies that kids usually side-eye and create a fun topping! This Pea Pesto is in the same category and I think you’ll be shocked by just how flavorful the end result is.

Pea Pesto - Peas, lemons, mint, garlic, parmesan and olive oil

Ingredients in Pea Pesto

You guessed it, we’re starting with peas! To brighten this easy pesto recipe, I’ve added in a few more or my favorite fresh ingredients to really make it sing.

Peas – I used thawed, frozen peas. Two cups is about what you’ll find in the package from the freezer section at your grocery store!
Garlic clove – You’ve gotta have garlic!
Grated Parmesan cheese – There’s the smallest amount of grated Parmesan in this recipe, but if you’re serving your Pea Pesto over pasta (say that 5 times fast!), I’d recommend grating extra for topping.
Salt and pepper – Start with the tiniest bit, then adjust as you’d like at the end.
Mint leaves – Rather than the traditional basil, I opted for mint leaves. You will not believe how fresh mint makes this Pea Pesto burst with bright flavor!
Olive oil – I always recommend using the best olive oil you can when it comes to dressings and sauces. You’ll taste the difference!
Lemon – I like to use juiced fresh lemons in my cooking whenever possible. The acidity brings every other flavor in the dish to the surface!

Pea Pesto - pesto with buccatini pasta in bowl with fork and napkin

Making this Pea Pesto really is as easy as pulsing everything in your food processor or blender until it’s your desired consistency. I like to leave a little bit of texture, which I think looks nice tossed into pasta recipes or spooned over chicken, steak, or fish (especially when grilled…YUM!).

Food Photography by Ashley Cuoco