Thursday, April 26, 2012

Pea Pesto

 I have seen various recipes on different versions of pesto, one being pea pesto.  Peas are in season and fresh right now so I thought I would give it a shot.  In true Vanessa fashion I didn't look at a recipe I just used what I already knew about making pesto.  I blanched the peas in salted water for 1 minute and then added them along with a handful of Parmesan, pine nuts and chives to the food processor.  I then pulsed it while streaming in olive oil.

While doing this I cooked whole wheat pasta in the water that the peas were blanched in and sauteed onions and mushrooms.  After tasting I added in a few drop of lemon juice, a pinch of salt, more chives, and a few ladle fulls of hot pasta cooking water to the pesto.  When the pasta was done I tossed all the components together.

I plated the pasta with a wedge of burrata cheese, a fresh mozzarella that has a creamy middle, sprinkled with peas shoots and chive blossoms from the garden.


  1. What a lovely simple dish and beautiful presentation! I'm going to have to try making pea pesto once ours are ready.

  2. I don't think you can ever have enough pesto recipes. This sounds lovely - you don't say if you thought it tasted good. Did it?

    1. You're right I left out the most important part. It was tasted lovely although I haven't yet had a pesto I didn't like. :)

  3. There's hardly a thing better than fresh pesto! You should link this post to Thursday's Kitchen Cupboard with Robin. It's perfect.