Snap Pea Pesto

A springy, bright pesto made with snap peas, mint, basil, and sunflower seeds, good to spoon over pasta, grilled proteins, or seasonal vegetables.

Why You'll Love Snap Pea Pesto

Blanching the peas and basil first locks in the bright green color and takes the raw edge off. Sunflower seeds add richness in place of the usual pine nuts, and a squeeze of lemon at the end balances the sweetness of the peas.

Tips and Tricks

• Blanching preserves the bright green color-don't skip the ice bath.
• Use high-quality extra virgin olive oil for the best flavor.
• Taste and adjust the lemon juice at the end to balance the sweetness of the snap peas.

Variations

• Swap sunflower seeds with toasted pine nuts or pistachios for a richer finish.
• Use pea shoots instead of basil for a subtle twist.
• Add a touch of chili flakes for a light kick of heat.

Substitutions

• Use garlic confit instead of raw garlic for a mellower flavor.
• Substitute mint with fresh tarragon or parsley.
• Sunflower seeds can be replaced with pepitas or almonds.

Best Served With

• Tossed with orecchiette or farfalle pasta
• Spread on crusty sourdough or flatbread
• Dolloped over grilled shrimp or chicken
• Layered into a grain bowl with quinoa and feta

How to Store Leftovers

• Store snap pea pesto in an airtight jar in the refrigerator for up to 4 days. Press plastic wrap directly against the surface or top with a thin layer of olive oil to prevent oxidation.
• For longer storage, freeze in an ice cube tray and transfer to a sealed bag for up to 1 month.

Common Questions

Snap Pea Pesto

No ratings yet

A springy, bright pesto made with snap peas, mint, basil, and sunflower seeds. The perfect fresh sauce to spoon over pasta, grilled proteins, or seasonal vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 minutes mins

Total Time 12 minutes mins

Servings: 16 tablespoons

Course: Dressing/Condiment

Cuisine: Modern American

Calories: 121

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 bunch mint leaves picked
• 1 clove garlic roughly chopped
• 1 handful snap peas tendrils removed (reserve a few raw for garnish or salad)
• 1 bunch basil
• 2 tablespoon sunflower kernels
• ½-¾ cup extra virgin olive oil
• Lemon to taste
• Kosher salt to taste
• Freshly ground black pepper to taste

Equipment

• Food processor or blender
• Strainer or slotted spoon
• Bowl
• Medium Pot

Method

 

1. Blanch the basil for 30 seconds and snap peas for 60 seconds in heavily salted boiling water. Transfer immediately to an ice bath to cool. Drain and dry well.
2. Add blanched basil, snap peas, mint leaves, garlic, and sunflower kernels to a food processor. Pulse until finely chopped.
3. With the machine running, slowly stream in olive oil until the pesto emulsifies and reaches your desired consistency.
4. Add lemon juice, kosher salt, and black pepper to taste. Pulse once more to combine.
5. Use immediately or store in the fridge for up to 3 days.

Nutrition

Calories: 121kcalCarbohydrates: 5gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 2mgPotassium: 141mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 1mgCalcium: 21mgIron: 1mg

Notes

Storage: Best used within 3 days, kept in an airtight container in the fridge. This one is delicate since it's mostly fresh herbs and blanched peas, so it browns faster than an oil-heavy pesto; a layer of olive oil on top helps slow that down.

Tried this recipe?

Let us know how it was!