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A metal canning jar lid labeled SNAP PEA PESTO with a printed sticker; the Ball SureTight logo is also visible on the lid.

Snap Pea Pesto

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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.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings: 16 tablespoons
Course: Dressing/Condiment
Cuisine: Modern American
Ingredients Equipment Method Notes

Ingredients
  

  • 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, which intensifies the green color, 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.

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.

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