Green Pea Pesto
Higher in protein & lower in fat, this pesto is good on pasta and pizza.
By Ethan ChlebowskiThis pesto recipe modifies the traditional version by using less basil, eliminating pine nuts, and adding green peas. The result is a sweeter sauce that closely mirrors the original, while providing higher protein content and lower fat. It's ideal for quickly preparing pasta dishes, pizzas, or salads.
Ethan Chlebowski
CREATOR
Ingredients
Pesto components
- peas150 g
- fresh basila handful
- olive oil25 g
- butter10 g
- parmesan20 g
- garlic2 cloves
- saltto taste
- black peppera sprinkle
- lemon juicea drizzle
Method
Step 1: Blend the pesto
Add all ingredients to a food processor, setting aside half of the oil. Pulse until all ingredients are chopped. While blending, gradually add in the reserved oil until a unified sauce is formed.
- If needed, you can add a splash of water to thin out the texture.
Step 2: Adjust seasoning & enjoy
Taste it! Add salt, black pepper, and squeeze in lemon juice to taste. Use with hot pasta, salads, flatbreads, or as a dip. Store in a container in the refrigerator for up to a week.
FAQ
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