Pea pesto? Seriously? Seriously. This recipe was in March Everyday Food. I’m a sucker for pasta and for pesto and was intrigued by the idea. It sounds weird, but it actually was pretty good. Here’s the deal. Cook one cup frozen peas then whiz them in the Cuisinart with one cup parsley, 1/2 walnuts (I used pine nuts), 2/3 cup Parmesan and 3 cloves of garlic. Add a little water and then slowly add 1/3 cup olive oil. Add salt and pepper. Cook linguine (I used whole wheat spaghetti) and at the very end toss in another cup of peas. Drain it and mix it with the pesto.
I thought this was actually pretty darn good and a good cheap, quick substitute for real pesto. I liked the garlicky-ness of it but needed to add a little cheese on top. It was something different, which I always appreciate.
Martha and Me 
How funny is this – I went to a restaurant last week and they served pea pesto as a side dish w/salmon. I loved it so much and got the recipe..and made it at home. I also used pine nuts (they didn’t have any nuts in the recipe)and then mixed in the cheese after it was all processed. It was delish. And I didn’t cook the peas; just defrosted frozen peas and threw them in. Thanks for this version!
Great way to sneak some extra veggies into my diet. I need to try this one.
Sounds good. I’ll try this. My hubby loves pesto. Think he will be fooled?
I don’t think he would be fooled, but he might think it is interesting.
That is funny! It must be a new trend.
wondering — did you toast the pine nuts first? I’d be inclined to.
This looks so nice and springy. I love how pesto can be made with so many different things. Once garlic scapes come into the market, I want to try a pesto of that.
I didn’t but in general I agree that it improves flavor
Oooh, I love peas and this looks fantastic. I’m putting it on my must try list. I think I’ve got everything that I need except for the cup o’ parsley.
And nourishing too! Tx. I’ll try it.
Almost Slowfood: I have a recipe for garlic scape dip because we belong to a CSA and get lots and lots in the spring. It is garlicky and delicious!! And addictive.
I’m a little pesto-challenged since I don’t have a food processor, but this looks doable … and I love peas. Great idea. Thanks!
I think this looks wonderful, but my husband has a pea phobia. I’m able to sneak them in some dishes, but I don’t think he would miss these!
Kerri, you made me laugh. A pea phobia just sounds so funny!
What an interesting idea to make pesto with peas! I tried a pesto recipe that had sun dried tomatoes in it (from an Italian cooking magazine) that was divine and SO FAST. This one, too, I am eager to try. I’m so buying peas next time I go to the market.
Oh, and this comment is for Roxanne: You NEED a food processor, girlfriend. I use my cuisinart every day, usually more than once. For everything, including making pie crusts and grating cheese.
I don’t use mine that often, but when I do, I love it. Mine is 21 years old, although we did have to replace the bowl. I use it for pie crust, grating cheese, milkshakes, and things like this.
To Martha… Mine was that old also, but it gave out this winter. We got a new large one and it is amazing. What a difference!! You won’t be sorry if you replace it. I should have done it earlier.
I love pesto, pasta, — and peas! And maybe I can get my son on board with this pureed version. Thanks for the tip.
Thanks! Mine is quite large, but I’m sure there have been improvements in technology over 21 years and the new ones must be quieter and faster for sure. They’re awfully pricey though.