vegan pea pesto.

I love when the first crisp green vegetables and herbs come up in spring. I have a good month or more where I cannot get enough of peas. I also love pesto - although in a house of various allergies and intolerances, we cannot do the pine nuts or cheese - and I find myself making vegan pesto variations from May to November. This is my favorite spring pesto, and is fantastic as a spread on a crudités platter, over pasta, or smeared on a piece of freshly toasted bread of choice with a sprig of fresh dill and a drizzle of olive oil. I even love it over steamed veggies or fish. This takes everything that we love about peas - their sweet freshness and tender bite - and ramps it up a few notches to an amazing flavor that tastes purely of spring.

Vegan Pea Pesto

Print |

{wholly rooted}

This vegan pea pesto tastes like spring. Whether on a crudités plate, spread on warm crostini, or served over fish or steamed vegetables, this pesto adds delicious flavor to your dish. GF/DF/NF

{ingredients}

• 10-12 ounces fresh or frozen peas

• 2 raw garlic cloves

• 1/4 cup extra virgin olive oil

• pinch sea salt

• freshly ground pepper

• squeeze of fresh lemon juice

• 10-15 basil leaves, or fresh sprigs of dill

• 1 spring onion (scallion)

Bring 2 cups of water to a simmer on your stove top. Add your peas to the simmering water, and let cook for only about 2 or so minutes for fresh peas, a short while longer if using frozen. Strain and rinse with cool water. Drain. Pour your peas into a food processor, along with the garlic, olive oil, sea salt, pepper, lemon, spring onion, and fresh herbs. Pulse in your food processor until mostly smooth. Do not over whiz - you want a spreadable pesto with some texture left. Taste, add additional salt and pepper to taste. Serve immediately, or store in an airtight container in your refrigerator and eat within a few days.

Published May 14, 2014

Of course I ate the entire platter of crispy veggies and steamed asparagus with that top shot of pea pesto the moment I was done taking photos. Ahem. Lunch. I made myself put away the rest of the pesto to serve with dinner tonight. Of course since this only takes a few minutes to make, I could just make another batch if this one mysteriously disappears.