Spring Pea Pesto Recipe (Easy, Bright and Multi-Purpose Spread)
This vibrant pea pesto recipe with olive oil, lime, garlic and herbs is the perfect spring spread. Use it on crostini, scallops, shrimp wontons or even chilled soup.
Servings 16 ounces
Equipment
- Food processor or blender
- Saucepan
Ingredients
- 2 cups Blanched peas
- 1/4 cup Fresh cilantro or parsley
- 1 tbsp Olive oil extra for crostini
- 2 tbsp Lime juice
- 1 tsp Salt or to taste
- 2 Garlic cloves
- 1/2 tsp Chipotle or chili pepper
Instructions
- To blanch - place peas in a saucepan with just enough water to cover the peas. Heat until the color turns bright green, about 3 minutes. Remove the peas from the hot water and place into an ice bath to stop them from cooking and to retain their bright color.
- Transfer the blanched peas with the other pesto ingredients into a blender or food processor. Whirl until pureed.
- Use right away or store in an airtight container in the refrigerator until ready to use.