This lovely and super green Fresh Pea Pesto is a true pièce de résistance on a toasted slice. It also works great as a zingy dip or fresh sauce in a pasta salad. So healthy and so simple and it takes minutes to make (provided your pea is podded and ready to pop into the food processor)! Add some Pecorino, garlic, walnuts, rocket (or pea shoots), mint, lemon juice, olive oil and you’re ready to whizz it up into a yummy mess!
One pod for the bowl, one pod for my tummy. One pod for the bowl… Yup, I could spend all morning podding the pea in the garden and watching beas getting on with their lives. I know Winnie The Poo would agree.
This Pea Pesto recipe is just too good to ignore
This recipe is one tasty reason to grow some peas if you have space (it will grow just fine in a pot btw.)! The great thing is that the whole plant is edible, so when the pods are picked you can use the leaves in a salad or simply make pesto with pea leaves! (You wouldn’t guess, would you?)
I get soooo much pleasure from growing basic veg in our little garden! Apart from herbs and potatoes, peas were the first to enjoy this year. I must be sure to plant more next time! I just love nibbling on fresh pea and there is nothing like these little green fellows straight from the bush! And now also this fresh pea pesto on toast with a nice drizzle of olive oil, some grapes and slices of green apple is also just too good to ignore – absolutely perfect light summer lunch or a snack.
- I used walnuts, but pine nuts or pecans will work fine as well. I would toast the pine nuts though as the cheese might be a bit overpowering.
- Pecorino Romano seems milder and creamier in both texture and flavour than Parmesan and works better in this recipe in my opinion, but feel free to go with any firm cheese you have on hand.
- When it comes to greens in the pea pesto, I think that a combination of fresh and spicy: mint and other spicy salad leaves like rocket, radish, arugula, cress or even spicy micro-greens will produce the best result.
- Make it and eat it the same day if you can. This lovely pea pesto really tastes best when fresh and full of zinginess injected by the fresh and juicy salad leaves. Also, the hardly noticeable raw garlic will have the most health benefitting power if eaten soon after mincing!
- 200g fresh pea, podded
- 70g walnuts
- 70g Pecorino Romano cheese, grated on small eyes
- 1 large garlic clove, minced
- 30g fresh leaves: 1 handful of arugula and 1 handful of mint leaves (apple mint works great!)
- 5 tablespoons olive oil
- 5 tablespoons lemon juice
- Good pinch of salt and minced, mixed peppercorns to taste
- Whizz it all in a food processor and serve on toast with an extra drizzle of olive oil, wedges of crunchy, sweet apple, grapes, plums etc.