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 you'll find even more ways to use it for a burst of early-summer flavor.

Source: Midwest Living


Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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

26 calories; fat 1g; carbohydrates 4g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 534.5IU; vitamin c 4.7mg; thiamin 0.1mg; niacin equivalents 0.4mg; folate 16.1mcg; sodium 67mg; potassium 44mg; calcium 10.1mg; iron 0.5mg.