Easy Pea Pesto Recipe
When I ventured on my homemade wheat thins recipe testing last week, I knew I had to make a pea pesto dip to enjoy with them. This dip has such a vibrant color and great taste. Filled with peas and olive oil, it’s a healthier dish that we love to take to potlucks and serve at parties. Also, because it uses frozen peas, it isn’t very expensive. What’s not to love about that?
Frozen Peas Recipes
Really because of this recipe, I will always have peas in my freezer. I don’t necessarily make this dip all the time, but it’s this pea pesto that helped me understand the magic of peas (frozen peas at that!). I cook with them almost weekly. I love their tasty flavor and that they offer a bit of protein.
My favorite way to enjoy them is in this fast and easy vegetarian pasta dinner and this almost identical canned tuna dinner recipe. These two dinners are my ultimate in fallback easy dinners! I’ve also mixed this pea pesto in a potato salad. Yep, pea pesto potato salad! It sounds kind of crazy, but the brightness of flavor and color really make the dish scrumptious and not too heavy! And once I served perfectly seared scallops over the pea pesto and just about died with how delicious it was!
Frozen peas are fabulous for a few reasons. First, they provide an easy source of some protein. You can also keep them in your freezer for a while. Finally, they add so much brightness of flavor and color to every dish. Whether it’s another vegetable, a meat, or even added to a whole grain, frozen peas make a delicious addition!
This pea pesto is the one recipe you get from me that will blow your mind. The flavors are so delicious, but the vibrancy of the dish is what I fall in love with every time! That bright green hue and delicious olive oil flavor make it a treat for every occasion!
- 1 garlic clove
- 2 Cups frozen peas defrosted
- 1/2 Cup shredded parmesan
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- 1/4 Cup olive oil
In a food processor, mince garlic clove. Mix in remaining ingredients except olive oil. With machine running, slowly add olive until it is well combined, about 1 to 2 minutes. Add salt and pepper to taste.
Store dish in refrigerator until ready to serve. Can be made the day before.