How to Make a Vegetarian Pesto Sauce with Peas


I was reading the (stunning, beautiful, interesting) Smitten Kitchen blog yesterday in search of dinner ideas, when I stumbled upon this recipe for “pea pesto linguine”. Being Italian, I am always on the look for original pasta ideas!

I already tried similar “pesto” recipes in the past, like this courgette and pistacchio pesto from Nepitella or a green beans pesto suggested by my friend Vintage Affair. So, motivated by my successful past results, I decided to try the Smitten Kitchen pea pesto! This is my adaptation:


  • 250g frozen peas
  • 1 garlic clove, minced
  • 2 tbsp pine nuts, toasted
  • 30g grated Parmesan cheese
  • salt, extra virgin olive oil


Boil the peas in salted water for a few minutes until cooked. Drain and leave to cool down.

Toast the pine nuts in a pan for a few minutes (trying not to burn them like I did!).

Pour the peas, pine nuts, minced garlic, Parmesan in the food processor. Add a pinch of salt and a spoon of olive oil and switch the machine on. Add a few spoons of water to blend the food together (I used the water from the pasta I was cooking).

That’s it, your pesto is ready! Easy peasy right? ;)

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  • Reply Karen 07/12/2011 at 13:45

    It certainly makes a vibrant colored pasta dish.

    • Reply mondomulia 07/12/2011 at 14:43

      Vibrant for sure! It was so green, I almost did not post the final photo, for fear it didn’t look appealing enough! :)

  • Reply marinachetner 07/12/2011 at 13:52

    What a great twist on pesto. I’ll need to try that – and the dish looks beautiful!

  • Reply foodfashionandflow 08/12/2011 at 19:59

    This looks very unique and delicious. I have never heard of pea pesto!

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