This pea pesto recipe is a wonderful way to celebrate the arrival of spring – and very easy to make.
Table of contents
INGREDIENTS
Our pea pesto was made with frozen petite peas – no need to defrost or cook them. The frozen peas were just as good as fresh peas, but a whole lot quicker to prepare.
The garlic olive oil is homemade. We make it in the Instant Pot during our weekend meal prep (see the details below). It’s very handy to have on hand.
The crostini was made by toasting slices of a homemade baguette. The homemade baguette is another item that we make during the weekend meal prep (see the details below). It might sound like a lot of work, but it really only takes minutes.
Drizzle with olive oil and top with pea tendrils and pea flowers. The mint, tendrils, and pea flowers were from our garden. We have mostly herbs growing in the garden, but plant peas for the flowers and tendrils, since they are both edible. The pea flowers and tendrils are one of the first edible flowers to appear in the garden. Both the tendrils and the flowers from edible pea plants like snap peas or snow peas are edible. Do not use any part of ornamental peas, because some sweet peas are poisonous.
WEEKEND MEAL PREP
PLAN FOR EATING BETTER TASTING, HEALTHIER, EASIER, AND SUSTAINABLE MEALS
We make up a number of things on the weekend so it’s easy to put together healthy meals during the week.
- OATMEAL – 55 minutes using the Instant Pot
- GARLIC OLIVE OIL – 30 minutes using the Instant Pot
- BEANS – 45 minutes using the Instant Pot
- CULTURED ITEM – YOGURT, SOUR CREAM, CHEESE OR CREME FRAICHE – 24 hours using the Instant Pot
- VINEGRETTE – 5 minutes
- BREAD DOUGH – WHOLE WHEAT, FRENCH, OR SWEET – refrigerate for 24 – 48 hours
- QUINOA – 30 minutes on the stove
This might sound like a lot, but each thing only takes a few minutes and then we have meals planned through Thursday. Since we do it on Sunday, we know how long these items have been in the refrigerator. If we need to stock some other items, like toasting nuts or making mayonnaise, we can do these as well.
FARMER’S MARKET
Then we visit the farmer’s market. We can shop like a chef, buying whatever looks good and is in season without having a list or a plan. We know it will fit in with the weekly meal plan because we have a basic idea of what we are having.
HOW THIS PEA PESTO RECIPE FITS IN WITH OUR PLAN TO EAT BETTER
Eating more plant based foods is a delicious and healthy way to eat and is also more sustainable.
We have listed the brands for some of the ingredients because ingredients are everything. We have found that these brands give superior results. And by using brands like Horizon dairy products and Wholesome sugar we cut our carbon footprint in half and are helping to control climate change.
We use produce from the farmer’s market or a local farm stand. Locally grown fruit makes all the difference. Farmers who sell locally choose which variety to grow based on flavor instead of how well it survives transport and storage. It is picked when ripe, often just the day before, or the day of the market, so it tastes incredible. Buying local also creates a smaller carbon footprint in transportation, and it helps our local economy, giving jobs to people in our community.
No Affiliates Statement
We call this our “no affiliates” statement because we accept no advertising, have no affiliates and accept no payment. We are not paid to mention brands – we just love buying the best, sharing that information and saving the planet at the same time. The effort put into writing and photographing the blog is solely based on our dedication to the cause.
Equipment
- 1 food processor
Ingredients
- 1 pound frozen petite green peas raw, still frozen
- ½ cup whole milk ricotta cheese
- 6 Tablespoons garlic olive oil homemade
- 2-3 leaves mint torn up
- 1 Tablespoon Diamond Crystal kosher salt
- 1 teaspoon ground black pepper
Instructions
- Put all the ingredients into the food processor and blend until they are a slightly chunky paste.
- Serve on crostini or with crackers.
Nutrition
