This Easy Pea Pesto is simple and delicious — not to mention fast, budget-friendly, kid-friendly, and a breeze to freeze! Make a batch (or two!) and freeze for a quick and healthy meal in the future.
Pulse the dry ingredients. In a food processor, combine peas, mint, Parmesan cheese, pine nuts, salt, and garlic and pulse until all ingredients are very finely chopped.
Add the oil. With the food processor on high speed, drizzle in the olive oil until pesto is smooth and creamy, adding more oil to reach desired consistency if needed. Remove the lid; season with additional salt and a squeeze or two of fresh lemon to taste.
To serve over pasta: Cook 16-ounces pasta to desired tenderness in generously salted water, reserving 1 cup pasta water. Combine the cooked pasta and about 1 cup of pesto to the pot. Stir to coat the pasta, adding reserved pasta water ¼ cup at a time to thin as needed. For extra veggies, add another 1 cup of defrosted peas to the pot. Serve immediately with shaved or grated Parmesan, torn mint and/or basil, flaky sea salt and freshly ground pepper.
This recipe makes about 2 cups of pesto which is enough for 2 (16-ounce) packages of uncooked pasta. It’s great stirred into pasta and short grain rice, or spooned over chicken, shrimp, or fish.
Freeze in ~1 cup portions and defrost as needed for a fast weeknight dinner. Defrost in the refrigerator overnight or on the counter for a few hours before using.
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: