Ellen Bales


Such a light and airy spring-time dish, this can be used as a sauce for spaghetti or any other pasta, a dip, a sandwich spread, or use your imagination!
Recipe & photo:


★★★★★ 1 vote

20 Min


  • 2 pkg
    (12 oz.ea.) frozen peas
  • 1 Tbsp
    olive oil
  • 2 clove
    garlic, quartered
  • 2 Tbsp
    grated parmesan cheese
  • 2 Tbsp
    lemon juice
  • 1/2 tsp
  • 1/2 tsp
    freshly ground black pepper
  • 1/4 c
    chopped fresh mint

How to Make PEA 'N' MINT PESTO


  1. In a large saucepan, add peas to boiling salted water. Return to boiling and cook 1 minute. Drain and rinse with cold water. Drain well.
  2. Transfer peas to a food processor. Add olive oil, garlic, Parmesan cheese, lemon juice, salt, and pepper. Cover and process till nearly smooth. Stir in mint.
  3. Store, covered and refrigerated, for up to 3 days, or freeze up to three months.
  4. Hint: serve immediately over cold pasta for a quick and cool lunch. Top with thinly sliced radishes.

Printable Recipe Card


Course/Dish: Dips, Other Sauces, Spreads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #Cool, #Refreshing

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