Spring is peak pea season. Depending on where you live, grab some fresh green peas when farmers market season starts. Whether you call them fresh peas, garden peas, or English peas, they’re one of life’s most versatile vegetables. I always keep a bag of frozen peas in my freezer for when fresh peas are out of season. It’s also a great way to preserve any fresh peas you buy if you can’t use them right away.
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. What makes this easy pesto recipe so versatile? You can use fresh or frozen peas, allowing you to enjoy this vibrant sauce year-round. While it’s not a no-cook recipe (raw peas aren’t for everyone!), the peas only need a quick blanch (boil) for 2-3 minutes with the leeks to achieve a crisp-tender texture (al dente).
Pesto without Nuts
This pesto recipe achieves a smooth consistency by omitting nuts. However, if you prefer a chunkier texture, feel free to add your favorite nuts! Pine nuts, almonds, or pecans are all delicious options.
Spring Pesto Recipes
Spring is the perfect time to whip up a batch of pesto! This vibrant sauce is not only delicious but also freezes beautifully, providing you with a healthy and flavorful shortcut for future meals. Toss it with hot pasta for a quick and satisfying dish, swirl it into soup for added depth, or simply warm it up as a delightful side. Another fantastic spring option is my Green Garlic Pesto.
Pea and Mint Pesto Secret Ingredient
This pesto takes a delightful twist on the classic pesto recipe. While fresh garlic is often a staple in pesto, I’ve opted for a secret weapon: leek! This subtle addition brings a layer of savory depth without overpowering the sweetness of the peas and the refreshing mint.
Freezing Pesto
The beauty of homemade pesto is that you can easily freeze it for later enjoyment. Here’s how to do it: This recipe yields 2 ½ cups (655 grams) This pesto can be made in under 10 minutes. The fresh peas are boiled for 3 minutes, allowed to cool, then blended with fresh mint, parmesan salt, pepper and olive oil. Done! If you’ve tried this Pea and Mint Pesto or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
