Pea and Mint Pesto – Culinary Ginger

Fresh peas, chives, mint and Parmesan combine for a smooth and bright Pea and Mint Pesto. Spoon it over pasta, spread it on crusty bread, use it as a dip, or dilute it into a light spring soup.

Ingredients

• Peas
• Leeks
• fresh mint leaves
• parmesan cheese
• Salt
• Ground black pepper
• Olive oil

Spring is peak pea season, making it the perfect time to enjoy fresh green beans. As farmers market season begins, look for peas. Also known as English peas or peas, they are one of the most versatile spring vegetables. Although fresh peas are best in season, frozen peas are a convenient option year-round. They also retain their sweetness beautifully. Freezing is also a great way to preserve fresh peas or herbs before they spoil.

They will enter quietly

This Nut and Mint Pesto puts a fresh twist on the classic pesto recipe. Instead of traditional garlic, this version uses sautéed spring onions for a subtle, savory flavor that enhances the sweetness of peas and the brightness of fresh mint. This is a lighter, spring-inspired pesto that’s full of flavor without overpowering the herbs.

Uses of Pea and Mint Pesto

• Pasta Sauce: Top with hot pasta or gnocchi for a vibrant and flavorful primavera dish.
• Crostini: Spread it on crusty bread and top with your favorite vegetables or a drizzle of balsamic glaze for a delicious appetizer.
• Sandwich Spread: Add a layer of freshness and flavor to your sandwiches.
• Vegetable Sauce: Thin with a little olive oil or yogurt for a refreshing crudité dip.
• Soup: For a creamy, vibrant soup, mix pesto with vegetable stock and a little cream.

But wait, there’s more! This versatile pesto can also be turned into a creamy and delicious Pea and Mint Soup thickened with potatoes. Image Below.

Fresh or frozen peas

What makes this easy pesto recipe so versatile? You can use fresh or frozen peas, so you can enjoy this delicious dip all year round. While this isn’t a no-cook recipe (raw peas aren’t for everyone!), the peas only need to be blanched/boiled for 2-3 minutes with spring onions to make them perfectly tender and crispy (al dente).

Pesto without nuts

This pea pesto is naturally nut-free, creating a smooth, creamy texture without the pine nuts. If you prefer a thicker pesto, you can easily add your favorite nuts. Pine nuts, almonds, or pecans all work well.

Pesto Frosting

One of the best things about this homemade nut pesto is that it freezes beautifully. Here’s how to save it:

1. Portion into freezer-safe containers or ice cube trays for single servings.
2. For larger quantities, use an airtight freezer container.
3. Pour a thin layer of olive oil over the top to prevent exposure to air.
4. Label and freeze for up to 6 months.
5. Defrost overnight in the refrigerator before using.

This recipe makes 2½ cups (655 grams) and comes together in under 10 minutes.

Simply blanch the peas for 3 minutes, cool, then toss with fresh mint, parmesan, salt, pepper and olive oil.