Name: Spring Pesto (Peas and Pistachios)
Ingredients: 1 tbsp (15 ml) lemon juice; 1–2 garlic cloves, peeled; ¼ cup (25 g) grated Parmigiano Reggiano (sub. 2 tbsp nutritional yeast); ¼ cup (60 ml) extra-virgin olive oil; ½ cup (10 g) arugula, packed; Kosher salt and fresh cracked pepper to taste; ½ cup (10 g) fresh mint leaves, packed; ¼ cup (38 g) pistachios; 1 cup (135 g) fresh peas

Preparation info

Difficulty
Easy

Appears in

Seed to Table

By Luay Ghafari

Published 2023

About

As much as I love traditional Genovese pesto, the king of pesto, I do enjoy taking some creative liberties through the season depending on what’s available in the garden. This pea and mint pesto is a gift to your tastebuds after a long winter.

Ingredients

1 cup (135 g) fresh peas
½ cup (10 g<

Method

Instructions

In a small pot, bring water to a boil and add the peas. Cook for 1–2 minutes until the peas are tender.
To the same pot, add the arugula and mint. Wait 30 seconds, strain in a colander, and rinse under cold water. This blanching process helps preserve the color after processing.
Transfer cooled peas, arugula, and mint to a food