Spring! Life! Green!!! Peas are one of the first seeds I plant indoors, in the dead of winter, and the first to burst with their offerings to my table in late spring.

Since it is now spring, I won’t entice you with all my favorite cold weather dishes that get a healthy heap of peas, but rather lure you to the concept of using peas in a variety of other ways.

This Pea Pesto recipe couldn’t be easier, and while I will use mint in this recipe, I also swap out the dominant taste of mint for other fresh herbs. I often toss in a handful of my favorite Thai Chili Cashews for heat and crunch.


Three of my favorite recipes to use Pea Pesto in are:

But first, let’s make Pea Pesto!


Makes 2 cups

  • Blanched Peas – 2 cups
  • Mint or other fresh herbs – 1/4 cup, chopped
  • Olive oil – 1 tablespoon
  • Lemon juice – 2 tablespoons
  • Salt – 1 teaspoon
  • Garlic cloves – 2
  • Chipotle or chili pepper – 1/2 teaspoon


Simply toss all ingredients into a blender or food processor, whirl until pureed and it is ready for so many creative dishes.



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