Best 11 Pea Pesto Recipes

GREEN PEA PESTO

Steps:

• Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.
• Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while the it blends, stream the olive oil into the mixture.

SWEET PEA PESTO CROSTINI

Steps:

• Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency., Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool., To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.

PASTA WITH ALMOND-PEA PESTO

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions, adding 1 package of peas during last minute of cooking time. Reserve 1 cup pasta water; drain pasta and peas, and return to pot.
• Meanwhile, in a food processor, finely grind almonds. Add lemon zest and juice, remaining package of peas, and 1 1/2 teaspoons salt; process until well combined. With motor running, gradually add oil; process until smooth.
• Add almond-pea pesto to pasta; toss to coat, adding reserved pasta water (as needed) to adjust consistency of sauce. Season with salt and pepper; serve.

PENNE WITH PEA PESTO

Steps:

• Cook peas on the stove or in a microwave according to package directions, then drain well.
• With food processor running, drop in garlic and finely chop. Turn off motor and add peas, nuts, cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then process until finely chopped. With motor running, add oil, blending until incorporated.
• Meanwhile, cook pasta in a large pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• Toss pasta with pea pesto and thin as desired with reserved cooking water. Season with freshly ground pepper.

PAN ROASTED PORK CHOPS WITH PEA SHOOT PESTO

Steps:

• In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.
• To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, Parmesan, garlic and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.
• Heat oven to 350 degrees. Cut each pork chop horizontally in half to bone, making a pocket for stuffing. Rub pork chops all over with cut side of garlic clove, grinding garlic juices into bone and meat. Season chops all over with salt and pepper, and fill each pocket with 1 tablespoon pesto.
• In a very large ovenproof skillet, heat oil over medium-high heat until shimmering. Sear pork chops until well browned, about 3 minutes a side. Transfer skillet to oven. Cook pork chops until they register 140 degrees on an instant-read thermometer, 12 to 15 minutes (or cook pork to taste). Let stand in skillet for 5 minutes.
• Meanwhile, prepare salad: In a large bowl, toss together pea shoots, arugula, remaining 1/4 cup pine nuts, cilantro and shallot. Toss with enough olive oil to lightly coat greens; drizzle with lemon juice and season with salt and pepper.
• Divide salad among 4 serving plates. Place a pork chop on each bed of greens. Top chops with additional pesto. Spoon pan juices over each plate.

PESTO PEA SALAD

Steps:

• Cook the peas in a pot of boiling, salted water for 1 minute.
• Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
• To assemble, place the spinach leaves in a salad bowl.
• Sprinkle the peas and pignolis over the spinach.
• Add the pesto and toss.
• Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned-- tossing frequently.
• Enjoy!

PEA PESTO

Steps:

• In a large saucepan, bring the chicken stock to a boil over medium heat. Add the peas, reduce the heat, and boil the peas gently until tender, about 10 minutes for large peas (smaller ones cook more quickly). Drain and reserve the stock.
• Place the peas in a food processor with 1 cup of the reserved stock, 1 tablespoon garlic, 1 tablespoon lemon juice, and salt and pepper to taste. Process to a smooth puree. At this point taste the cream and adapt it to your taste. If you'd like more lemon juice, add it. Missing that garlic heat? Add it. Not creamy (which can happen if the peas are not cooked quite enough or if they are starchy)? Add more stock.
• Place the puree in one-cup containers or half-pint freezer jars leaving 1 inch of headroom and freeze.

MINI CHICKEN KIEVS FILLED WITH PEA, BASIL AND CRÈME FRAÎCHE PESTO

Steps:

• Start by placing all the pesto ingredients into a food processor and blitzing until smooth, the mixture should be the consistency of custard - so runny but nice and thick. Take around 4 to 5 tablespoons of the mixture and put them into a bowl, and decant the rest of the mixture into a re-sealable jar and place into the fridge. Place the chicken, salt, pepper, onion and celery salt into a food processor and blitz until nice and smooth. Using wet hands (it makes it much easier and cleaner to make the kievs, and keep the tap running so you can rinse in between making each of them) spoon a large tablespoon of the chicken mixture onto the palm of your hand and gently flatten it a little as in the picture. Now, take a level teaspoon of the pesto mixture you put into a separate bowl and drop it into the middle of the chicken mix. Curling your hand up gently as in the pic, bring the mixture up and around the pesto, encasing it inside while making sure you expel as much air from inside as possible, then smooth the tops together to seal. Repeat with all the chicken mixture. Line up the flour, egg and panko in that order and coat each kiev in turn - flour first, then egg, then panko - setting the coated kievs onto a plate. Preheat your oil to 330 °F. Fry the kievs for 12 to 15 minutes (depending on their size) until they are nicely golden brown, turn them over during the cooking if you're frying them in a saucepan and the oil doesn't totally cover them. Remove and place them on kitchen paper to drain. Serve them with a squeeze of lemon, a little salt and some extra pesto filling to dip them in.

PESTO PEA SALAD

Steps:

• Cook the peas in a pot of boiling salted water for 1 minute. Immediately immerse the peas in a bowl ice cold water, and drain when fully cooled. To assemble, place the spinach leaves in a salad bowl. Sprinkle the peas and pignolis over the spinach. Add the pesto and toss. Note: To toast pignolis, place them in a dry saute pan and cook over medium hear for about 4 minutes, until evenly browned tossing frequently

QUICK PEA PESTO SIDE DISH

Steps:

• Steam the peas without water if they're still frozen. I prefer the young, tender peas. Drain the peas in a sieve after cooking.
• Drain, put into food processor, and add the mint, parsley and salt.
• Depending on the consistency of the pea puree, add 1 to 2 tablespoons of fresh cream, or more if you like.
• Ground nutmeg is an optional extra seasoning. Depending on taste, you might want to add more mint or/and parsley. This is a nutritious side dish.
• Great as a side with roast chicken or lamb.

GREEN PEA PESTO

Steps:

• 1. Into a food processor add thawed green peas, about three tablespoons of olive oil and blend
• 2. Add toasted pecans, garlic cloves, three or four more tablespoons of olive oil, and half the cheese. Pulse processor until blended.
• 3. Add lemon juice, few more tablespoons of olive oil, salt, pepper and rest of the cheese. Pulse processor until it is blended.
• 4. At this point you should taste your pesto for flavor of garlic, salt, pepper. Add more of this if you prefer more. Also decide now if you want to add more oil. Your pesto should be thick.
• 5. Cook your pasta according to package directions. Once cooked to your liking transfer pasta to a large mixing bowl, saving your pasta water.
• 6. Add about a 1/4 cup of pesto and a serving spoon of pasta water to cooked pasta and mix. Add more pesto and pasta water until you have the amount to your liking on your pasta. Save the rest of your pesto for another time or spread it on toasted bread for a delicious snack.
• 7. VARIATIONS; You can thawed frozen spinach in place of peas. Also any type of nuts such as walnuts, pine nuts instead of pecans. Another green you can use is baby arugula. It has a great peppery taste to it.