Spring Pea Pesto
April and May are the trickiest months to figure out what to wear.
This must be why I’ve been rushing around so much in the morning.
It’s my bad excuse for why I’m late.
I know I should pick out my outfit the night before, but I never get around to it.
One day it’s sunny and 70, and the next it’s rainy and 45. Bare ankles one day and boots the next.
My closet is an absolute disorganized mess.
I have finally accepted that no matter how much time I spend scanning my closet, I am going to be dressed for the wrong season.
Should I stick with winter or move into spring?
Right now I feel that way in the kitchen, too. I am in a complete state of confusion.
We are still a month away from farmer’s market season kicking off in Chicago, and I have no idea what to eat.
I’m still into my sweet potatoes and root veggies yet I am craving tomatoes and all the other veggies that will be here in the next couple months.
How To Make Spring Pea Pesto
On a bright but cool day, I made spring pea pesto using frozen peas.
I save fresh peas for salads or other more delicate dishes where you can truly let them shine.
Since the peas are getting mashed up in the food processor, I just go with frozen, but I make sure they’re thawed.
Frozen vegetables (and fruit) are so incredibly convenient. I put them in the category of a pantry ingredient with a long shelf-life.
My spring pea pesto is a twist on the usual basil pesto. It involves scallions that give more flavor and dimension than just garlic alone.
Lemon juice adds brightness and pairs perfectly with peas along with Pecorino cheese or you can use Parmesan.
For nuts, I love to use almonds.
Toss spring pea pesto with any pasta shape from spaghetti to fusilli for a simple meal.
PrintSpring Pea Pesto
- Prep Time: 5 minutes
- Cook Time: 2-3 minutes
- Total Time: 7-8 minutes
- Yield: 1 cup 1x
Ingredients
1–10 ounce package frozen peas, thawed
2 garlic cloves, peeled
1 scallion, roughly chopped
1/4 cup blanched almonds
1 ounce Pecorino cheese, grated
Juice and zest of 1/2 lemon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
Instructions
In a large saucepan of salted boiling water, cook the peas for 2-3 minutes until they are just tender. Using a slotted spoon, transfer the peas to a bowl of ice water to stop them from cooking. Drain the peas once they have cooled.
Pulse the garlic and scallions in the bowl of a food processor until they are minced. Add the peas, almonds, Pecorino, lemon juice and zest, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
Store in an airtight container in the refrigerator.
