Green Pea Pesto

Higher in protein & lower in fat, this pesto is good on pasta and pizza.

4 servings

Time: 10 mins

By Ethan Chlebowski

This pesto recipe modifies the traditional version by using less basil, eliminating pine nuts, and adding green peas. The result is a sweeter sauce that closely mirrors the original, while providing higher protein content and lower fat. It's ideal for quickly preparing pasta dishes, pizzas, or salads.

Ethan Chlebowski

Ethan Chlebowski

CREATOR

Ingredients

  • Pesto components

    • peas
      150 g
    • fresh basil
      a handful
    • olive oil
      25 g
    • butter
      10 g
    • parmesan
      20 g
    • garlic
      2 cloves
    • salt
      to taste
    • black pepper
      a sprinkle
    • lemon juice
      a drizzle

Method

Step 1: Blend the pesto

Add all ingredients to a food processor, setting aside half of the oil. Pulse until all ingredients are chopped. While blending, gradually add in the reserved oil until a unified sauce is formed.

  • If needed, you can add a splash of water to thin out the texture.

Step 2: Adjust seasoning & enjoy

Taste it! Add salt, black pepper, and squeeze in lemon juice to taste. Use with hot pasta, salads, flatbreads, or as a dip. Store in a container in the refrigerator for up to a week.

LET'S COOK!

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