Mix up your pesto game with this spring inspired pea pesto. You can use fresh peas that have been blanched and drained or frozen peas that have been thawed. Feel free to mix up the herbs based on what you have. Use this pesto stirred into pasta, over your favorite protein, or with your morning eggs.

Quick Info

⏱️ 10 min • 🍽️ 4 servings • ⭐ 82%

Nutrition

154 cal • 5g protein • 6g carbs • 12g fat

Tags

[North American] • [Dairy-Free] • [Healthy] • [Low-Carb] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Appetizers]

Ingredients

• 1 cup fresh or frozen and thawed peas
• ½ cup fresh, soft herbs, such as mint and dill
• ¼ cup walnuts
• ¼ cup finely grated Parmesan cheese
• 1 garlic clove
• ¼ teaspoon red pepper flakes, plus more to taste
• 1½ teaspoons lemon zest
• Juice of ½ a lemon (about 2 tablespoons)
• ¼ cup extra-virgin olive oil, plus more as needed
• 1 teaspoon kosher salt, plus more to taste
• 1 slice of sourdough bread, toasted
• 2 slices of prosciutto
• 1 large egg, poached
• Olive oil, to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions Preview

1. Make the pea pesto: Add the peas, herbs, w…
2. Pour in ¼ cup (60 ml) of olive oil and ble…
3. Assemble the toast: Spread ¼–⅓ cup of pea …

…and 1 more step

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Recipe by: Karlee Rotoly • From: Tasty