With the last our fresh peas sitting in the fridge, I knew I wanted to try something new with them before we ran out.
Our garden isn’t very big, so we typically only have a few batches of each vegetable we grow. Two large batches of peas had come and gone in delicious ways, but our last batch was a bit smaller thanks to a lack of rain around here.
Regardless, I had just enough to make this idea happen.
And lucky for me, I had plenty of fresh basil and parsley on our deck for my recipe.
Pea and Parsley Pesto
- 1/2 cup freshly steamed green peas
- 1/4 cup fresh parsley
- 1/2 cup fresh basil
- 2 Tbsp olive oil
- 1/4 – 1/2 cup water
- 2 cloves garlic
- 1 tsp salt
- 1/4 tsp pepper
- Steam peas (on stovetop, in steamer, or in microwave) until bright green and tender.
- Add peas (plus cooking water, if you have any) to a blender.
- Drop in basil, parsley, garlic, salt, and pepper.
- Pulse until mixture is chopped and combined.
- Turn blender on an stream in olive oil.
- Stream in water until it reaches your desired consistency.
This may be one of my favorite ways to make “pesto” from now on. It reminded me of a dish my Mammaw used to make that she called green spaghetti.
Of course, I never wanted to try it, and I told her a few times that I didn’t like it even though I had never tasted it.
Turns out, her green spaghetti was just regular noodles tossed with one of those envelopes of pesto dry mix and oil. Who would have guessed?
The addition of the steamed peas made this so rich and creamy. It’s definitely a different texture than a normal pesto, but I loved how it completely coated each piece of pasta.
And the mixture of parsley and basil really highlighted the sweet peas, creating a bright and summery sauce.
Do you like pesto? What’s your favorite way to use it?