Pea and Mint Pesto | Midwest Living

Pea and Mint Pesto

Pea and Mint Pesto

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  • Start to Finish 20 mins

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June's answer to August's basil and tomatoes, fresh mint and sweet peas shine in this bright, versatile pesto. We love it as a dip, sandwich spread and pasta sauce (thinned with a little water), but we suspect that youll find even more ways to use it for a burst of early-summer flavor.


  • 2 12 - ounce packages frozen peas (about 6 cups)
  • 1 tablespoon olive oil
  • 2 cloves garlic, quartered
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup chopped fresh mint


  1. In a large saucepan add peas to boiling salted water. Return to boiling; cook 1 minute. Drain and rinse with cold water. Drain well. Transfer to a food processor. Add oil, garlic, Parmesan, lemon juice, salt and pepper. Cover and process until nearly smooth. Transfer to a bowl. Stir in mint. Store, covered and refrigerated, for up to 3 days, or freeze up to 3 months.

Nutrition Facts

(Pea and Mint Pesto)

cal. (kcal) 26, iron (mg) 1, sugar (g) 1, sodium (mg) 67, Potassium (mg) 44, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, calcium (mg) 10, Trans fatty acid (g) 0, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 16, Fat, total (g) 1, Riboflavin (mg) 0, chol. (mg) 0, sat. fat (g) 0, Niacin (mg) 0, vit. C (mg) 5, pro. (g) 1, Thiamin (mg) 0, carb. (g) 4, vit. A (IU) 534

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