Description
A vibrant and fresh pesto made with peas, mint, and almonds.
Ingredients
Scale
- 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 your Almonds (optional). If you are using untoasted almonds, toast them in a 300F oven for 10 minutes.
- Prepare the peas. Blanch fresh or thawed peas in salted water for 2–3 minutes, then cool and pat dry with a paper towel.
- Blend the Base. Add the peas, arugula, mint, almonds, garlic clove, lemon zest, lemon juice, and Parmesan to the bowl of a food processor. Pulse until finely chopped.
- Emulsify. With the motor running, slowly drizzle in the olive oil until the pesto is smooth but still has a little texture.
- Finish. Season with salt, black pepper, and red pepper flakes if using. Taste and adjust with more lemon, salt, or olive oil as needed.
- Store or Serve. At this point, you can store your pesto in a glass jar in the fridge. Or toss with short pasta and finish with freshly grated Parmesan and a little extra lemon zest before serving.
Notes
- For a creamier texture, add more olive oil slowly while blending.
- Great for pasta dishes or as a spread on sandwiches!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blend
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 1g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg