Easy Pea Pesto

Easy Pea Pesto with Pistachio and Arugula

This tasty homemade pea pesto is vibrant, flavorful, and just plain pretty!

Course Side Dish
Cuisine Vegetarian
Keyword Easy Pea Pesto
Prep Time 7 minutes
Cook Time 3 minutes
Total Time 10 minutes
Author Jenn Laughlin - Peas and Crayons


  • 1 cup fresh baby arugula (2.5 oz)
  • 3/4 cup frozen peas
  • 25 pistachios shelled
  • 2 TBSP extra virgin or mild olive oil
  • 1 TBSP extra virgin or milk olive oil [separate from above]
  • 1/2 tsp fresh smashed + minced garlic
  • a pinch of salt
  • 1/2 cup freshly grated Parmesan cheese


  • additional Parmesan or Mozzarella cheese for topping
  • additional olive oil to thin the sauce if desired
  • several chopped pistachios for garnish
  • parsley for garnish
  • salt and pepper to taste will vary based on amount of ¬†salty parm used


  1. Begin by steaming your peas, this will take a few minutes on the stove or the microwave.
  2. Next grab your freshly smashed/minced garlic.
  3. In a microwave safe bowl, add the garlic to a tablespoon of olive oil and cook on high for 30 seconds. Alternatively, you can break out a small pan and sauté the garlic on the stove top. Both methods work great and take the bite out of the garlic while infusing the oil with rich garlicky flavor.
  4. Add to a food processor along with the remainder of your ingredients and pulse until beautifully blended.
  5. Season with salt and pepper, to taste and blend in a little extra olive oil if to thin the sauce. I add extra when using it for pasta and leave it thicker for spreading on crackers or crostini. Let your tastebuds be your guide!

Recipe Notes

Between the natural saltiness of the cheese and the pistachios used [most come salted, unless you happen to have access to unsalted] the dish will already have a bit of season to it. Add any additional salt to taste. I personally wound up adding around 1/8 teaspoon along with extra Parmesan for topping.