📝 About This Recipe
This modern twist on the classic Genoese sauce swaps traditional basil for sweet, tender green peas, resulting in a luscious and protein-rich spread. The natural sweetness of the peas is balanced by the sharp bite of Pecorino Romano and the refreshing brightness of fresh mint, creating a complex flavor profile that sings of springtime. Whether tossed with pasta or smeared on crusty sourdough, this pesto offers a velvety texture and a stunning emerald hue that elevates any meal.
🥗 Ingredients
The Pea Base
- 2 cups Frozen sweet peas (thawed or briefly blanched)
- 1/2 cup Fresh English peas (optional, for added texture)
Nuts and Aromatics
- 1/2 cup Walnut halves (lightly toasted)
- 2 pieces Garlic cloves (roughly chopped)
- 1 small Shallot (minced)
Herbs and Seasoning
- 1/2 cup Fresh mint leaves (packed)
- 1/4 cup Fresh Italian parsley (stems removed)
- 1 tablespoon Lemon zest (from one large lemon)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon Red pepper flakes (for a subtle heat)
Emulsion and Finish
- 1/2 cup Extra virgin olive oil (high quality, cold-pressed)
- 1/2 cup Pecorino Romano cheese (finely grated)
- 1/4 cup Pasta water (reserved only if serving with pasta)
👨🍳 Instructions
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1
Bring a small pot of salted water to a boil. Prepare an ice bath by filling a medium bowl with cold water and ice cubes.
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2
Blanch the peas in the boiling water for exactly 60-90 seconds until they turn bright green and tender. Do not overcook or they will lose their vibrant color.
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3
Immediately drain the peas and plunge them into the ice bath to stop the cooking process. Once chilled, drain thoroughly and pat dry with a paper towel.
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4
In a dry skillet over medium heat, toast the walnut halves for 3-5 minutes, tossing frequently, until they are fragrant and golden brown.
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5
Place the toasted walnuts and chopped garlic into a food processor. Pulse 5-6 times until they are coarsely ground but not a paste.
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6
Add the blanched peas, shallot, mint leaves, parsley, lemon zest, salt, and red pepper flakes to the food processor.
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7
Pulse the mixture in short bursts until the ingredients are combined and look like a chunky mash.
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8
While the processor is running on low speed, slowly drizzle in the extra virgin olive oil in a steady stream to create a smooth emulsion.
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9
Stop the processor and scrape down the sides with a rubber spatula to ensure everything is evenly incorporated.
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10
Add the finely grated Pecorino Romano and the lemon juice. Pulse 2-3 more times just to combine—avoid over-processing once the cheese is in.
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11
Taste the pesto and adjust seasoning with more salt or lemon juice if needed. The flavor should be bright, nutty, and savory.
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12
If the pesto is too thick for your liking, add a tablespoon of water (or pasta water) at a time until the desired consistency is reached.
💡 Chef's Tips
To maintain the bright green color, ensure the peas are fully cooled in the ice bath before blending. If you want a vegan version, substitute the Pecorino with 2 tablespoons of nutritional yeast and an extra pinch of salt. Avoid over-processing the mint, as it can turn bitter if bruised too much by the blades; pulse just until incorporated. Store leftover pesto in a jar with a thin layer of olive oil on top to prevent oxidation and keep it fresh for up to 4 days. For a deeper flavor, you can substitute pine nuts or pistachios for the walnuts.
🍽️ Serving Suggestions
Toss with al dente Trofie or Fusilli pasta and top with extra lemon zest and shaved parmesan. Spread generously over toasted ciabatta crostini topped with creamy burrata cheese. Use as a vibrant bed for seared scallops or roasted salmon fillets. Serve as a dip on a vegetable crudité platter alongside crisp radishes and snap peas. Pair with a chilled glass of Sauvignon Blanc or a light Vermentino to complement the herbal notes.