Recipe: Pea Pesto, a Sign of Spring!

Nancy Meyer

Nancy Meyer › Nancy Meyer has a true passion for food. Her career began as a Home Economics teacher ...


This has been a very long winter in the Hudson Valley. I probably say that every year, especially when there is snow in late October or early November and my official garden zone puts my last frost date at June first. So how long is our winter, really? For me, this week turned the corner. I had originally planned to write about those small dishes from hot places that can really add sunshine to the winter blahs, but in the last few days spring has sprung. My peas have gone into the ground! A small first step that says we are heading into warmer weather.

Just planting those pea varieties; sugar snaps, snow peas, and shelling peas, gets my appetite going for those sweet green morsels. Although I won’t be harvesting fresh peas for at least sixty days, I have found using frozen organic peas (harvested at peak season) can produce a really concentrated pea flavor in a pesto that is as tasty as it is beautiful in its greenness!

I love this pesto. Four ingredients, probably already sitting in most pantries, that result in lovely texture, flavor and color.

Smear a little of this pea pesto on a crostini, top it with a slice of Parmesan, and you’ll have the perfect spring hors d’ oeuvre with an aperitif of Aperol and Prosecco.

Spring is definitely in the air!


1 1/2 cups shelled fresh peas (or a 10 ounce package of frozen organic peas, thawed)

1-2 cloves of garlic

1/2 cup freshly grated Parmesan cheese

2/3 cup good-quality olive oil

Salt & Pepper to taste


Combine peas, garlic, and Parmesan cheese in the food processor.

As the food processor is running, slowly drizzle in olive oil until all ingredients are fully combined or you reach desired consistency.

What are your favorite recipes that make the most of spring ingredients?

Photo Credit: Nancy Meyer

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