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.

Course Appetizers

Cuisine American

Prep Time 5

Cook Time 3

Total Time 8

Servings

Calories 242

Author Janette

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.

Video

Nutrition