Easy Pea Pesto Recipe (Made with Frozen Peas)
This pea pesto is a fresh, vibrant twist on classic pesto that’s perfect for spring and early summer. It’s made with frozen peas, fresh basil, lemon juice, and olive oil for a bright, slightly sweet flavor that still has that classic pesto feel. It’s thicker than traditional pesto, which makes it incredibly versatile; toss it with pasta, spread it on sandwiches, or use it as a dip for veggies when you want something simple but flavorful.
I started making this recipe back in 2019 and it’s been a staple ever since. With a garden full of basil and a love for easy sauces that come together quickly, this is one I come back to again and again. After making it countless times, it’s one of those recipes I know will turn out every time; simple ingredients, quick to blend, and always a hit whether I’m using it for a quick meal or serving it to others.
This pea pesto is incredibly versatile and can be used in so many easy meals. Toss it with pasta for a quick dinner, or use it in recipes like Skillet Chicken Pesto, Pesto Shrimp Orzo, or a simple Veggie Pesto Pasta. It also works great as a spread for sandwiches or as a dip for veggies when you want something fresh and flavorful.
Ingredient spotlight
This is not a full list of ingredients, but a spotlight on a few key ingredients. Please see the recipe card for the full list of ingredients.
- Frozen Peas – Frozen peas make this recipe incredibly easy since you can always keep them on hand. You just need to defrost these to use them in the recipe. They add a natural sweetness and give the pesto a thicker, creamier texture.
- Fresh Basil – Fresh basil is essential for this recipe. Dried basil won’t give you the same bright, fresh flavor that makes pesto so good.
- Cashews (or Other Nuts/Seeds) – This recipe uses cashews instead of traditional pine nuts because they’re more budget friendly and easy to keep on hand. They also add a creamy texture to the pesto. You can swap in pine nuts, sunflower seeds, or hemp hearts depending on what you have.
Tips for success
- Adjust the thickness – This pesto is naturally thick (more like a spread than a traditional oily pesto). If it’s too thick, add water 1–2 tablespoons at a time until you reach your desired consistency. If it’s too thin, blend in a few more cashews or peas.
- Thin it out for pasta – If using this as a pasta sauce, reserve some pasta cooking water and stir it in gradually to loosen the pesto and help it coat the noodles.
- Garlic options – If you don’t love raw garlic, you can use garlic powder or even roasted garlic olive oil for a milder flavor.
Pea Pesto (Easy Basil Pesto with Frozen Peas)
Ingredients
- 2 cups organic frozen peas, defrosted
- 1 bunch organic basil (2.5 oz)
- 1 tablespoon olive oil
- 2-3 tablespoons water
- 2 cloves garlic, chopped
- 3 tablespoons raw cashews - or hemp hearts
- 1 lemon juiced
- 1 teaspoon sea salt
Instructions
- Defrost the peas in the microwave or stove by cooking them just until they are no longer frozen. About 2 minutes in the microwave2 cups organic frozen peas, defrosted
- Place defrosted peas in the food processor (you don’t even need to clean it out from making cauliflower rice). Add the basil, lemon juice, olive oil, water, hemp hearts, mince garlic and salt. Puree until smooth (you may need to scrape the sides a few times).2 cups organic frozen peas, defrosted, 1 bunch organic basil (2.5 oz), 1 tablespoon olive oil, 2-3 tablespoons water, 2 cloves garlic, chopped, 3 tablespoons raw cashews, 1 lemon juiced, 1 teaspoon sea salt
Recipe Notes
- Don’t use hot peas – Make sure the peas are fully thawed and not warm. Heat will wilt the basil and dull the fresh flavor.
- Grate the garlic finely – Since the garlic is raw, finely grate it so it blends smoothly into the pesto and you don’t get large chunks of garlic.
Store in an airtight container in the fridge for up to 5–7 days. You can also freeze for up to 3 months.
Nutrition Information
Ways to use pea pesto
This pea pesto is incredibly versatile and can be used in so many simple meals. I love it as a dip for veggies, or tossed with pasta for an easy spring dinner; just add a few fresh tomatoes and a sprinkle of parmesan on top. It also works really well as a base for pizza. Try spreading it on the crust, then topping with asparagus and fresh mozzarella for a simple spring-inspired pizza.
How to Store Pea Pesto
Store leftover pesto in an airtight container in the fridge for up to 5–7 days. One of the things I love about this recipe is that it stays bright green longer than traditional pesto thanks to the peas.
You can also freeze it in a freezer-safe container or bag for up to 3 months. After thawing, it may be slightly watery, so just give it a quick stir before using.
