Fresh, bright, and simple to prepare, this Pea Pesto captures spring in a bowl. Sweet peas meet peppery arugula and cool mint, rounded out with toasted almonds, lemon, Parmesan, and olive oil. Toss it with pasta for an effortless meal, spread it on crostini, add it to a cheese board, or fold it into a salad dressing.
Pea Pesto: Recipe at a Glance
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
Servings
1 cup (6 servings)
Calories*
211 kcal (pesto alone)
Difficulty
Easy
Main Ingredients
Peas, arugula, mint, almonds, olive oil, lemon, Parmesan, and garlic.
Technique
Blanch peas and pulse into a pesto in a food processor.
*Calories are estimated
Table of Contents
- Pea Pesto: Recipe at a Glance
- Why This Recipe Works
- Ingredients
- How to Make this Pea Pesto Recipe
- Pairing and Menu Ideas
- Expert Tips
- Pea Pesto Recipe FAQs
- Other Pesto Recipes
- Pea Pesto (with Mint and Arugula) Recipe
Why This Recipe Works
- Quick and easy: Everything comes together in minutes in a food processor.
- Versatile: Great with pasta, roasted vegetables, grilled protein, sandwiches, or crostini.
- Tested: The recipe has been developed and tested for reliable results.
Ingredients
This recipe is adaptable — swap ingredients to suit what you have. The main components are listed below.
- Green Peas: Fresh when available, frozen works well year-round. Blanch briefly to preserve color.
- Arugula: Baby arugula adds peppery balance; spinach can be substituted.
- Almonds: Toasted for extra nuttiness. Swap walnuts, pine nuts, pumpkin seeds, or cashews if preferred.
- Mint: Keeps the pesto bright and spring-like; basil is a traditional alternative.
- Lemon: Use both zest and juice to brighten flavor and help preserve color.
- Parmesan: Preferably Parmigiano-Reggiano, freshly grated. Use Pecorino for a sharper flavor or nutritional yeast for a vegan version.
Refer to the recipe card below for exact quantities.
How to Make this Pea Pesto Recipe
1. Toast the almonds (optional). If using raw almonds, toast at 300°F (150°C) for about 10 minutes until fragrant.
2. Prepare the peas. Blanch fresh or thawed peas in salted boiling water for 2–3 minutes, then cool and pat dry.
3. Blend the base. In a food processor combine peas, arugula, mint, toasted almonds, garlic, lemon zest and juice, and Parmesan. Pulse until finely chopped.
4. Emulsify. With the motor running, slowly drizzle in olive oil until the pesto is smooth but still has some texture.
5. Finish. Season with salt, black pepper and optional red pepper flakes. Taste and adjust with more lemon, salt, or olive oil as needed.
6. Store or serve. Transfer to a glass jar and refrigerate, or toss with short pasta and finish with extra Parmesan and lemon zest before serving.
Pairing and Menu Ideas
This pea pesto clings nicely to short, ridged pasta — think rigatoni, cavatelli, or gnocchi. Finish dishes with extra Parmesan, lemon zest, pea shoots, or dollops of ricotta.
Other ideas:
- Spread on toasted focaccia or whole wheat loaf, or use as a sandwich or wrap spread.
- Stir into chicken or pasta salads for a bright herbal lift.
- Layer on bruschetta before adding cheeses or vegetables for extra flavor.
Expert Tips
- Don’t over-blend. Leave a little texture for the best mouthfeel.
- Toast the almonds. Toasting deepens flavor and richness.
- Adjust at the end. Add more lemon for brightness, more Parmesan for saltiness, or more oil to loosen the texture.
- Save pasta water. A splash of starchy pasta water helps the pesto cling to pasta.
- Use seasonal ingredients. Swap herbs and greens to reflect what’s fresh where you are.
Pea Pesto Recipe FAQs
Yes. Make up to 3 days ahead and store in an airtight container in the fridge.
Refrigerate in a glass jar with a thin layer of olive oil on top to help preserve color. Glass is preferred to avoid staining.
Yes. Freeze in small containers or ice cube trays and thaw in the fridge before using.
Yes. Replace almonds with sunflower or pumpkin seeds, or omit nuts entirely.
Yes. Skip the Parmesan for a dairy-free version or use nutritional yeast for a savory, cheesy flavor.
Other Pesto Recipes
Condiments
Quick and Easy Basil Walnut Pesto Recipe
Condiments
Easy and Delicious Sicilian Pesto Recipe (Pesto alla Trapanese)
Condiments
Arugula Pesto with Almonds
Preservation
Garlic Scape Pesto
If you make this Pea Pesto, please rate and leave a comment to help others discover the recipe.
Pea Pesto (with Mint and Arugula)
Equipment
- Small food processor
Ingredients
- ⅓ cup toasted almonds
- 1 cup fresh or thawed peas
- 1 cup arugula
- ¼ cup fresh mint leaves
- 1 garlic clove
- 2 tbsp lemon juice (from 1 lemon)
- 1 tbsp lemon zest (from 1 lemon)
- ½ cup grated Parmesan
- ⅓–½ cup extra virgin olive oil
- Kosher salt and black pepper to taste
- Chili flakes (optional)
Instructions
- Toast the almonds (optional). If using raw almonds, toast at 300°F for about 10 minutes.
- Prepare the peas. Blanch fresh or thawed peas in salted boiling water for 2–3 minutes, then cool and pat dry.
- Blend the base. In the food processor, combine peas, arugula, mint, almonds, garlic, lemon zest and juice, and Parmesan. Pulse until finely chopped.
- Emulsify. With the motor running, slowly stream in the olive oil until the pesto is smooth but still has texture.
- Finish. Season with salt, pepper, and red pepper flakes if using. Adjust lemon, salt, or oil to taste.
- Store or serve. Refrigerate in a glass jar with a thin layer of olive oil on top, or toss with pasta and finish with extra Parmesan and lemon zest.
Notes
Refer to the instructions and tips above for step-by-step photos and pairing ideas.
Storage:
- Keep in the refrigerator for up to 5 days in an airtight container.
- Freeze in small portions for up to 3 months for best quality; thaw in the fridge and stir before using.
Nutrition
Calories: 211 kcal; Carbohydrates: 7 g; Protein: 6 g; Fat: 18 g; Fiber: 3 g. Nutrition is an estimate.
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