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

Cook Time 3

Total Time 10

Servings servings

Calories 50kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup fresh baby arugula (2.5 oz)
¾ cup frozen peas
25 pistachios shelled
3 TBSP extra virgin or light olive oil (divided)
½ tsp fresh smashed + minced garlic
a pinch of salt
½ cup freshly grated Parmesan cheese

TASTY EXTRAS:

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

Instructions

Begin by steaming your peas, this will take a few minutes on the stove or the microwave.
Next grab your freshly smashed/minced garlic.
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.
Add to a food processor along with the remainder of your ingredients and pulse until beautifully blended.
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!

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.

Nutrition Facts below are estimated per 2 TBSP of pesto using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition