Recipes › Sauce › Pea Pesto Recipe

Pea Pesto Recipe

Recipe by Pedro M. A. Neves

This vibrant pea pesto celebrates spring vegetables with a fresh, herbaceous Italian twist. Bright green peas are blended with basil, garlic, and Pecorino Romano to create a verdant sauce that transforms pasta into an elegant yet simple dish. The result is a lighter, more delicate alternative to traditional basil pesto while maintaining authentic Italian flavor.

Ingredients

• 400g fresh or frozen peas
• 30g fresh basil leaves, loosely packed
• 25g grated Pecorino Romano cheese
• 40ml extra virgin olive oil
• 2 cloves garlic, minced
• 30g pine nuts, lightly toasted
• 15ml fresh lemon juice
• Salt and black pepper to taste
• 400g dried pasta (pappardelle or tagliatelle recommended)
• 2 tablespoons reserved pasta water
• Additional olive oil for finishing

Instructions

1. Bring a large pot of salted water to a rolling boil. Add fresh peas (or frozen peas directly if using them) and cook for 3-4 minutes until tender and bright green. Reserve 250ml of pasta cooking water, then drain the peas.

2. In the same pot, cook the pasta according to package directions until al dente. Drain, reserving an additional 250ml pasta water.

3. While pasta cooks, combine the cooked peas, basil leaves, minced garlic, toasted pine nuts, and lemon juice in a food processor.

4. Pulse the ingredients 4-5 times until roughly combined but still maintaining some texture; avoid over-processing into a completely smooth paste.

5. With the processor running on low speed, slowly drizzle in the 40ml of extra virgin olive oil until the pesto reaches a pourable consistency.

6. Transfer the pesto to a large mixing bowl and stir in the grated Pecorino Romano cheese by hand. Season with salt and pepper to taste.

7. Add the hot drained pasta to the bowl with pesto and toss gently for 1-2 minutes. Add 2-3 tablespoons of reserved pasta water gradually while tossing to achieve a silky coating without making the sauce watery.

8. Divide the pasta among four serving bowls and drizzle each portion with a small amount of additional extra virgin olive oil.

Substitutions

• For dairy-free: Replace Pecorino Romano with nutritional yeast (2 tablespoons) and increase salt slightly
• For nut-free: Omit pine nuts and add 30g toasted sunflower seeds instead for similar textural richness
• For vegan: Use nutritional yeast instead of cheese and proceed as directed
• For a milder flavor: Reduce garlic to 1 clove and add 50g blanched spinach for earthiness

Tips

• Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant; this enhances their nutty depth and prevents a raw taste
• Use fresh peas in spring when available, as their sweetness is noticeably superior to frozen, though frozen peas work reliably year-round
• Do not over-blend the pesto; a rustic texture with visible ingredients is more authentic and pleasant than a smooth purée
• Finish with high-quality extra virgin olive oil after plating to add richness and prevent the pesto from oxidizing and darkening

Pesto-style sauces have roots throughout Italy's Liguria region, traditionally made with basil, but cooks across the country have adapted the concept using seasonal vegetables. This pea version honors the Italian tradition of letting spring produce dictate the menu rather than following rigid recipes.

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