Pea and Mint Pesto
Fresh peas, leek, mint, and Parmesan blend into a smooth and vibrant Pea and Mint Pesto. Spoon it over pasta, spread it on crusty bread, use it as a dip, or thin it into a light spring soup.
Table of contents
Ingredients
- Peas
- Leek
- Fresh mint
- Parmesan cheese
- Salt
- Ground black pepper
- Olive oil
Spring is peak pea season, making it the perfect time to enjoy fresh green peas. As farmers market season begins, look for garden peas. Also known as English peas or garden peas, they’re one of the most versatile spring vegetables. While fresh peas are best in season, frozen peas are a convenient year-round option. They also retain their sweetness beautifully. Freezing is also a great way to preserve extra peas or fresh herbs before they spoil.
Secret ingredient
This Pea and Mint Pesto takes a fresh twist on the classic pesto recipe. Instead of traditional garlic, this version uses sautéed leek for a subtle, savory depth that enhances the sweetness of the peas and the brightness of fresh mint. It’s a lighter, spring-inspired pesto that’s full of flavor without overpowering the herbs.
Pea and Mint Pesto uses
- Pasta Sauce: Toss with hot pasta or gnocchi for a vibrant and flavorful primavera dish.
- Crostini: Spread on crusty bread and top with your favorite vegetables or a drizzle of balsamic glaze for a delightful appetizer.
- Sandwich Spread: Add a layer of freshness and flavor to your sandwiches.
- Veggie Dip: Thin with a little olive oil or yogurt for a refreshing dip for crudités.
- Soup: For a creamy and vibrant soup, blend the pesto with vegetable broth and a touch of cream.
But wait, there’s more! This versatile pesto can also be transformed into a creamy and delicious Pea and Mint Soup thickened with potatoes. Pictured Below.
Fresh or frozen peas
What makes this easy pesto recipe so versatile? You can use fresh or frozen peas, so you can enjoy this vibrant sauce year-round. While it’s not a true no-cook recipe (raw peas aren’t for everyone!), the peas only need a quick 2–3 minute blanch/boil for 2-3 minutes with the leeks to become perfectly crisp-tender (al dente).
Pesto without nuts
This pea pesto is naturally nut-free, creating a smooth and creamy texture without pine nuts. If you prefer a chunkier pesto, you can easily add your favorite nuts. Pine nuts, almonds, or pecans all work beautifully.
Freezing Pesto
One of the best things about this homemade pea pesto is that it freezes beautifully. Here’s how to store it:
- Portion into freezer-safe containers or ice cube trays for single servings.
- For larger batches, use airtight freezer containers.
- Pour a thin layer of olive oil on top to prevent air exposure.
- Label and freeze for up to 6 months.
- Defrost overnight in the refrigerator before using.
This recipe yields 2½ cups (655 grams) and comes together in under 10 minutes.
Simply boil the peas for 3 minutes, cool, then blend with fresh mint, Parmesan, salt, pepper, and olive oil.
Pea and Mint Pesto
Video
Ingredients
- 2 cups (181 gram fresh peas or frozen peas defrosted
- ½ medium leek, chopped
- Small handful of fresh mint leaves
- ½ cup (45 grams) Parmesan cheese, grated
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- ½ cup (118 ml) olive oil
Instructions
- 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.
- Add the cooled or defrosted peas, leek, mint, Parmesan, salt & pepper to a food processor.
- Pulse 10 times until chopped, then with the processor running, drizzle in the olive oil until well blended and smooth. You can add as much or as little as you like to make it the consistency you want. Taste for salt, add more if needed.
We love this pesto, it’s delicious, the best pesto I have tasted. I make it every year with mint from our garden, we grow lots of it. It has slightly different flavours depending what mint you use- spearmint, Tashkent, Moroccan, pineapple mint, basil mint etc, all of them equally yummy.
Thank you so much for the lovely feedback. It’s one of my favorites right now as well and you can’t beat fresh mint from the garden 🙂
Not seeing any comments from folks who have actually tried this recipe, so I’ll add mine. I’ve made this many times over the last few years — it’s an absolute summer (mint season) favorite of mine. I do use some minced garlic instead of leeks — mainly because I always have fresh garlic on hand. Love the flavors in this dish!
Thank you so much for leaving your feedback and I consider that fact that you have made it many times a great compliment.
What a lovely spin on pesto. I love peas with mint so this is right up my street, pinning to make later x
wow! Lovely idea to use peas in pesto!
Perfect flavour combinations, I love the sound of this peas and mint really are a match made in heaven!
Oh God, what a tasty looking this Pea & Mint Pesto is! I am in love with the colors and how simple and short the ingredient list is. Yum!
What a delicious pesto recipe! I love any and all pesto! I should give this a try!!
Yum! I absolutely love pesto and am always on the hunt for new variations! Love the addition of peas! Sounds so delicious and perfect for spring!
What a fantastic spin on pesto! I am also a big fan of peas and I’m loving the added nutrients they bring to the table!
I love peas too, Janette, especially those tiny sweet ones.
What a great idea to make a pesto from them! I can see all sorts of uses for them!
Love peas! I recently tried pea hummus, but can’t wait to also try this pea pesto! So fresh and I’m sure delicious!