Name: Pea Pesto
Total time: 25 min
Ingredients: 2 cups frozen peas, thawed; 1½ ounces Parmesan cheese, grated (¾ cup); 3 tablespoons lemon juice; 2 tablespoons coarsely chopped fresh dill; 1 garlic clove, peeled; 1 teaspoon table salt; ½ teaspoon pepper; ½ cup extra-virgin olive oil

Why This Recipe Works

Blending thawed peas with Parmesan, lemon juice, and a garlic clove creates a bright, creamy base in 10 minutes. Fresh dill adds an herbal note that sets this pesto apart from the classic. Streaming in olive oil at the end emulsifies the sauce into a smooth, cohesive texture that clings beautifully to pasta or proteins.

Before You Begin

This recipe works well to serve on chicken or steak. It can be tossed with pasta or dolloped on top of soup.

Instructions

Add 2 cups thawed frozen peas, ¾ cup grated Parmesan, 3 tablespoons lemon juice, 2 tablespoons coarsely chopped dill, 1 peeled garlic clove, 1 teaspoon table salt, and ½ teaspoon pepper to blender and process until peas are mashed, 30 to 40 seconds, scraping down sides of blender jar halfway through. With blender running, slowly add ⅓ cup extra-virgin olive oil and process until smooth, about 1 minute longer. Season with salt and pepper to taste. Serve.