Green Pea Pesto Recipe

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Green Pea Pesto

Stacey Lawson


I love pasta and always looking for new ways to enjoy pasta. I love green peas and as a child my mom always served green peas with meatballs and spaghetti, so I figured they'd make a great alternative to tomato sauce. Also a great vegetarian dish. It also a great way to get your kids to eat some greens in a different way.

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15 Min


10 Min


Food Processor


1 1/2 c
thawed, frozen green peas
1/2-3/4 c
olive oil
2-3 clove
1 c
parmesan cheese (freshly grated)
3/4 c
pecans ( lightly toasted in a dry fry pan)
1 Tbsp
lemon juice
salt and pepper to taste
1 lb
pasta of choice (spaghetti, linguine, fettucine)

Directions Step-By-Step

Into a food processor add thawed green peas, about three tablespoons of olive oil and blend
Add toasted pecans, garlic cloves, three or four more tablespoons of olive oil, and half the cheese. Pulse processor until blended.
Add lemon juice, few more tablespoons of olive oil, salt, pepper and rest of the cheese. Pulse processor until it is blended.
At this point you should taste your pesto for flavor of garlic, salt, pepper. Add more of this if you prefer more. Also decide now if you want to add more oil. Your pesto should be thick.
Cook your pasta according to package directions. Once cooked to your liking transfer pasta to a large mixing bowl, saving your pasta water.
Add about a 1/4 cup of pesto and a serving spoon of pasta water to cooked pasta and mix. Add more pesto and pasta water until you have the amount to your liking on your pasta. Save the rest of your pesto for another time or spread it on toasted bread for a delicious snack.
You can thawed frozen spinach in place of peas. Also any type of nuts such as walnuts, pine nuts instead of pecans.
Another green you can use is baby arugula. It has a great peppery taste to it.

About this Recipe

Course/Dish: Pasta, Other Sauces, Spreads
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #pesto