Rating: 4.5 stars 4.5
32 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

I came up with this recipe when I found myself with a plethora of frozen peas. A friend of mine was leaving the country for 6 weeks and I ended up with 5 bags of frozen peas from her freezer. This is a heavier, sweeter twist to traditional basil pesto. Goes well with pasta or spread over bread and covered with cheese...yum! Add more lemon juice, basil, or garlic to taste.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
16
Yield:
2 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain.

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  • 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.

Nutrition Facts

28 calories; protein 0.9g; carbohydrates 1.6g; fat 2g; cholesterol 0.8mg; sodium 25.1mg. Full Nutrition
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