Name: Pea Pesto
Prep time: 10 min
Total time: 25 min
Yield: 6
Cuisine: American, Italian
Ingredients: 1 1/2 cup frozen shelled peas (6 ounces), thawed (see recipe note); 2 tablespoons shelled roasted pistachios, unsalted or lightly salted; 1 clove garlic; 1 small lemon; 1/2 cup Pecorino Romano cheese, finely grated; 1/3 cup olive oil; 1/4 teaspoon kosher salt, plus more to taste

Ingredients

6 serv.

1 1/2 cup frozen shelled peas (6 ounces), thawed (see recipe note)
2 tablespoons shelled roasted pistachios, unsalted or lightly salted
1 clove garlic
1 small lemon
1/2 cup Pecorino Romano cheese, finely grated
1/3 cup olive oil
1/4 teaspoon kosher salt, plus more to taste

Instructions

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1 Place the peas, pistachios, and garlic in the bowl of a food processor fitted with the blade attachment. Pulse until roughly chopped, about 10 pulses.
2 Finely grate the zest of the lemon into the food processor. Halve the lemon and squeeze the juice into the food processor (about 2 tablespoons). Add the grated cheese, olive oil, and kosher salt.
3 Process the pesto, stopping to scrape down the sides of the bowl halfway through, until the mixture comes together into a rough paste, about 30 seconds. Taste and season with additional salt as needed. Refrigerated leftover pesto in an airtight container for up to 1 week. It won’t brown like basil pesto, so there is no need to cover the surface with olive oil. Alternatively, you can freeze the pesto in an airtight container or in ice cube trays (once frozen, transfer the cubes to a zip-top bag) for up to 6 months. Did you love this recipe? Leave us stars below!