Pea Pesto

Name: Pea Pesto
Ingredients: Salt and freshly ground black pepper; 6–8 tablespoons olive oil; Salt and freshly ground black pepper; 50 g (1¾ oz) Parmesan or vegetarian Italian hard cheese, grated (shredded); 75 g (2½ oz) pine nuts; 3 garlic cloves; 50 g (1¾ oz) Parmesan or vegetarian Italian hard cheese, grated (shredded); Zest and juice of ½ lemon (around 1 tablespoon juice); 300 g (10½ oz) frozen peas; Handful of parsley (around 15 g/½ oz); Zest and juice of ½ lemon (around 1 tablespoon juice)

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

This is my basic pea pesto recipe from which you can create your own favourite. Of course, it’s wonderful stirred through freshly cooked pasta as well as dolloped onto pizza or whisked into a salad dressing.

Ingredients

300 g (10½ oz) frozen peas
Zest and juice of ½ lemon

Sauce
Vegetarian
Gluten-free

Method

Place the frozen peas in a heatproof bowl and cover with freshly boiled water to defrost. Leave for a few minutes, then drain well. (Alternatively, microwave the peas for 2 minutes.)

Put the peas and all the remaining ingredients (except the oil) into a food processor, season with salt and pepper, and pulse until everything is finely chopped.

Drizzle in the oil while blending to