Pea & Mint Pesto is an easy and delicious way to use the fresh peas of the season. So good on and with anything.

Using a knife to spread the pesto on a crusty piece of bread

Mix into hot pasta, gnocchi, spread on crusty bread for crostini, use as a dip for veggies or turn into a soup.

I love fresh pea season! Whether you call them fresh, garden peas or English peas, I always have peas in my freezer.

Peas are one of my favorite vegetables and they’re so handy to have on hand to throw into a soup or to warm-up as a quick side dish. When pea season is here, I buy as many as I can and use them in so many things.

Pea & mint pesto in a jar with some on crostini in background

This pesto can be made in under 10 minutes. The fresh peas are boiled for 3 minutes, allowed to cool, then blended with fresh mint, parmesan salt, pepper and olive oil. Done!

Finding this recipe in a no-pea season? No problem! Just use defrosted frozen peas.

Pea & Mint Pesto Secret Ingredient

This pesto is a little different to the way pesto is usually prepared. Fresh garlic is typically used in pesto, but for this recipe, I didn’t want to overpower the sweetness of the peas and fresh mint so I substituted leek for extra flavor.  In addition, this is a nut free pesto because I want a nice smooth texture so I can use it for soup.

The pesto viewed from overhead on a round board with a knife and fresh mint leaves
Can you freeze pesto?

 This pesto also freezes well, just add to a freezable container and seal well. Defrost in the fridge overnight.

Pea and Mint Soup

An angled white bowl of pea soup with a sour cream swirl

If you’ve tried this Pea & Mint Pesto or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

Yield: 2 1/2 cups

Pea & Mint Pesto

Spreading pea and mint pesto onto a crostini

Fresh peas, leek, mint and Parmesan cheese are blended to smooth perfection. Serve on crusty bread, use as a dip or turn into a soup.

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes


  • 2 cups (181 grams) fresh peas or frozen peas defrosted
  • 1/2 medium leek, chopped
  • Small handful of fresh mint leaves
  • 1/2 cup (45 grams) Parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (118 ml) olive oil


  1. Bring a pan filled half-way with water to a boil and add the peas and leeks. Cook for 3 minutes, drain and set aside to cool for 5 minutes. If using frozen peas, skip this step.
  2. Add the cooled or defrosted peas, leek, mint, parmesan, salt & pepper to a food processor.
  3. Pulse 10 times until chopped, then with the processor running, drizzle in the olive oil until well blended.

Nutrition Information



Serving Size

1/4 cup

Amount Per Serving Calories 79Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 381mgCarbohydrates 11gFiber 4gSugar 4gProtein 4g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.


A closeup showing the brown and crispy gnocchi and vibrant green asparagus and peas