Spring Pea & Basil Pesto Recipe

Time30m

Serves4

Make Spring Pea & Basil Pesto Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep the Peas
Shell the fresh peas if using whole pods. If using frozen peas, no need to thaw; they can be used directly.
2
Toast the Pine Nuts
In a small skillet over medium heat, toast the pine nuts until golden brown, about 3-4 minutes. Stir frequently to avoid burning. Remove from heat and let cool.
3
Prepare the Basil and Garlic
Wash the fresh basil leaves under cold water and pat dry with a paper towel. Peel the garlic cloves and set aside.

4
Combine Ingredients
In a food processor, add the fresh peas, basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan cheese.
5
Blend the Mixture
Pulse the food processor several times to chop the ingredients coarsely. Then, while the processor is running, gradually add the olive oil through the feed tube until a smooth paste forms.
6
Add Lemon Juice and Season
Stop the processor and scrape down the sides. Add lemon juice, salt, and black pepper to the mixture, then blend again until fully combined.

7
Taste and Adjust
Taste the pesto and adjust seasoning if necessary by adding more salt, pepper, or lemon juice to suit your preference.
8
Serve
Transfer the spring pea and basil pesto to a serving bowl. Serve immediately with pasta, bread, or as a dip.
9
Store Leftovers
If there are any leftovers, store the pesto in an airtight container in the refrigerator for up to a week. Drizzle a thin layer of olive oil on top to help preserve freshness.