Pea Pesto

Believe it or not, but peas are in season, and this is yet another vegetable I could not stand growing up as a kid. I know why that was as well. It was because we were served peas out of a can, and if there is one thing I cannot stand to this day, it is any vegetable served out of a can! But today, I love peas. Fresh peas, or frozen, they are really great. I still make an attempt to let my kids know how great they are with a bit of melted butter and salt and pepper, but like a young me, they refuse to eat them.

Pea Pesto Recipe

Peas can be used in most anything if you think about it. Great in fried rice, as a soup, mixed in with corn, or heck, even on a sandwich. My new found favorite use is making a pesto out of it.

Pesto as we know it, is typically made from basil, garlic, pine nuts, parmesan cheese, and olive oil, but that does not mean you have to go by the books. Since peas were in season, I wanted to make a batch of something very similar to the traditional pesto, but see if I could get away with using peas instead, and boy, did I ever get away with it.

Huge flavors with just the right amount of garlic and parmesan cheese, you would never know that peas were even in it, unless of course, you leave just the perfect texture, exposing a bit of the pea along the way. Let’s get started.


  • 1 lb of frozen peas
  • couple basil leaves
  • 1/2 cup of parmesan cheese
  • 2 cloves of garlic, rough chop
  • 1 tsp of salt, to taste
  • generous pinch of black pepper, to taste
  • 1/3 to 1/2  of olive oil

Toss everything into a food processor or blender, and make into a nice puree. Make sure to scrape the edges before blending again, just to make sure you get everything incorporated.

The great thing about making any type of pesto is that you can use it on anything, and it stays great in the refrigerator for a handful of days. You can even put some in your ice cube trays and freeze them until later use. Great, vibrant and bold flavors that will keep you coming back for more.

By the way, instead of placing the pesto in a warm pasta, I decided to grill some homemade pizza dough and use the pea pesto as the base, topping with a bit of sliced red onion, portabella mushrooms, and fresh goat cheese. It was to die for! Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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