Sweet Pea & Mint Pesto (Easy & Vegan!)

This pea pesto is one of the easiest ways to transform an ordinary meal into something sublime. The pesto is fragrant with fresh mint and garlic, and has a hint of sweetness from peas (fresh or frozen!). I'll show you how easy it is to make as well as share my favorite ways to serve it. (Don't miss the step-by-step VIDEO below.)

Easy pea pesto

At the risk of sounding like a teenager breaking up with her boyfriend, I’m so over the hardy greens that I’ve been seeing all winter (sorry kale and Brussels sprouts). It’s time for brighter, lighter flavors. Since we still have several weeks until spring greens show up at our farmer's market, I turn to my freezer. Helllllooo sweet peas. You’re so cute, and you’re always there for me when I need to punch up a soup, add color to a pasta, or get my five year old to eat something green.

How to make pea and mint pesto:

• Blanch peas (fresh or frozen) in boiling water then transfer them to ice water (this will preserve their bright green color). If you're using frozen peas and want to omit this step, simply defrost the peas at room temperature!
• Puree the peas in a food processor or Vitamix with garlic, fresh mint, toasted pine nuts, fresh lemon juice and olive oil. Done!

Vegan pea pesto

The pea pesto is naturally vegan, although you can add grated parmesan cheese if you wish.

How do I serve pea pesto?

• Spoon it over Maple Roasted Salmon, cooked chicken and/or grain bowls
• Slather it on pizza, crostini or toasted bread (it's an easy appetizer or lunch!)
• Toss it with pasta
• Use it as a dip for veggies and crackers

FAQ

Tips for making pea pesto:

• You can make the pesto in a food processor or Vitamix.
• Boiling the peas then shocking them in ice water preserves their bright green color. If you want to omit this step, you can simply defrost the peas at room temperature!
• This pesto is naturally vegan, but you can add grated parmesan cheese, if you prefer.
• You can swap out the fresh mint for basil.
• Serve the pesto on Maple Roasted Salmon, chicken, grain bowls, pizza or crostini. It also makes for a lovely dip with crackers!

Other recipes you might like:

• Pea & Goat Cheese Dip
• Clean-Out-The-Fridge Green Sauce
• Whipped Ricotta Crostini
• Yogurt & Feta Dip
• Healthy Veggie Dip

Springtime desserts:

• No Bake Lemon Pie
• Healthy Strawberry Crisp
• Gluten Free Strawberry Shortcakes
• Easy Gluten Free Carrot Cake with Maple Cream Cheese Frosting
• Lemon Pudding Cakes

Watch the video!

Get the recipe!

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Pea Pesto (Vegan)

By Nicki Sizemore

This super simple pesto is slightly sweet and utterly uplifting, especially when you’re craving spring. Toss it with pasta, spread it on grilled bread or crostini (it’s great with goat cheese), spoon it over salmon or chicken, or dip crackers into it for a snack. If you’re tossing the pesto with pasta (it makes more than enough for 1 pound of pasta), blanch the peas in the same water you’ll use to cook the noodles (transfer the peas to a bowl of ice water, then cook your pasta in the same pot)—this saves you a bit of clean-up and even adds some nutrients to your pasta. You wouldn’t know this pesto was vegan, but you can certainly add some grated Parmigiano when blending, or top your bowls of pasta with crumbled goat cheese, if you so desire.

Servings: 6 people

Prep Time: 10 minutes mins

Cook Time: 2 minutes mins

Total Time: 12 minutes mins

Ingredients

• 2 ¼ cups fresh or frozen sweet peas (1 10-ounce bag frozen peas)
• 1 large garlic clove
• 1 cup lightly packed fresh mint leaves
• ¼ cup toasted pine nuts
• 2 tablespoons fresh lemon juice
• Salt and freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Instructions

• Bring a medium pot of water to a boil, and season with salt.  Fill a bowl with ice water.  Cook the peas in the boiling water until bright green and tender, about 2-3 minutes.  Transfer to the bowl of ice water to cool (this will preserve their color).  Drain.
  
  

  
  
• In a food processor with the motor running (or you can use a Vitamix), drop the garlic clove through the feed tube and finely chop. Add the peas, mint, pine nuts and lemon juice, and season with salt and pepper. Process to a paste. Scrape down the sides. With the machine running, drizzle in the extra virgin olive oil. Taste and season with additional salt, pepper and/or lemon juice, if needed.

Notes

Do Ahead: The pesto can be refrigerated for up to 3 days.

Tips:

• You can make the pesto in a food processor or Vitamix.
• Boiling the peas then shocking them in ice water preserves their bright green color. If you want to omit this step, you can simply defrost the peas at room temperature!
• This pesto is naturally vegan, but you can add grated parmesan cheese, if you prefer.
• You can swap out the fresh mint for basil.
• Serve the pesto on Maple Roasted Salmon, chicken, grain bowls, pizza or crostini. It also makes for a lovely dip with crackers!

Loved this recipe? Check out for @nickisizemore for more!

Course: Side Dish

Cuisine: American

Keyword: pea and mint pesto, pea pesto, pea pesto crostini, pea pesto pasta

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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