Out of all of the food that we served at our Point Reyes Food Photography Workshop last month, one of the most requested recipes was this pea & pistachio pesto. Vibrant and refreshing, this pea & pistachio pesto brings all kinds of spring flavors to the table. Peas, mint, and lemon meld together with pistachios & olive oil into a spread that you will literally want to eat with everything!
When I planned the menu with our Chef, Matt Flores, we both really wanted to celebrate the best of spring produce and incorporate unique and unexpected dishes whenever possible. I loved the idea of using peas in an unconventional manner and knew that a pea pesto would be a great refreshing condiment to be served during our epic cheeseboard spread during the workshop.
This pesto was so popular that we ended up serving it the next day as a pizza topping and on the last day spread on toast for breakfast (thank goodness we had made enough!) While all of the food at the workshop was incredible, I must say that this pea & pistachio pesto was the one thing that I wish there had been leftovers of – it is THAT good!
It really is so simple to pull together as well and is the perfect way to enjoy some of the best flavors of spring. Matt and I actually got together to recreate the pea & pistachio pesto so that we could share the recipe with you all and I must say, that working with another person in my kitchen and studio was nothing short of awesome! Styling with another person is such a dynamic experience and totally reminded me of how inspiring it is to create with others. Watching how someone else sees the composition of an image is one of the greatest ways to learn and working alongside Matt for this shoot was a total pleasure!
I really cannot say enough good things about this pea & pistachio pesto, it has everything about a dish that I love; it has savory notes, sweet notes, varying textures and can be used in so many different ways, it is a great staple to have in your refrigerator waiting to be used in meals throughout the week. Try it spread on toast with dollops of ricotta or goat cheese and a poached egg for breakfast, use it in salads, wraps or sandwiches for lunch or add it to pasta or pizza for dinner, the possibilities are endless.
PrintPEA & PISTACHIO PESTO
- Total Time: 15 minutes
Ingredients
- 16 oz. (1 lb) fresh peas (or thawed if using frozen)
- 1/4 cup roasted unsalted pistachios, shelled
- 1/3 cup olive oil
- 1/4 cup fresh mint leaves
- 1 clove of garlic, roughly chopped
- 1 tsp lemon zest
- Juice of 1/2 lemon
- 1/4 cup parmesan (or omit to make dairy free)
- salt & pepper to taste
Instructions
- Begin by blanching the peas in boiling water for 2 minutes and then moving to them to an ice bath to chill & remove the peas from the water once chilled
- Add the chilled peas, mint, olive oil, lemon zest & parmesan (if omitting parmesan add a generous pinch of salt) – pulse in the food processor until ingredients are well combined, but not smooth – you want the pesto to have a bit of texture.
- Taste the pesto for seasoning, add salt to taste as necessary
- Cover and chill in the refrigerator until you are ready to serve – pea pesto will keep in the refrigerator for up to 5 days
Notes
This recipe produces a thick pesto that is great for spreading on bread
If you plan on using it to top a pizza or to use it in pasta, add olive oil until it reaches your desired consistency
- Prep Time: 10 minutes
- Cook Time: 5 minutes
had this pea pesto from your Retreat Workshop as leftovers, it was INCREDIBLE!!! i thought that the best flavor and texture presented itself when it became warmed up on pizza, and when we heated it in the toaster oven on toast with turkey and havarti cheese. MMMMMM
the flavors and aromas REALLY come out gloriously once the pesto gets hot!! my mouth is watering while i type this right now!! and the texture becomes more melded with all the ingredients coming together more synergistic from the heat binding them and infusing them into one perfect meld!!!
LOVED it!!
thanks so much bella!!
I’m a sucker for any and ALL pesto!
YES! Me too!
I would have NEVER thought to make pesto from pistachios, but it’s GENIUS. I’m so excited to make this. xoxo
YAY! I am so happy to enlighten you Haley…lol! Hope you enjoy it! xoxo
I love all the flavors in this recipe, mint + peas is such a good combination. The idea of this on pizza is making me very hungry. Gorgeous recipe + collaboration :) x
Thank you so much Jodi! It is SO good on pizza!
I’d serve this on all the things too – I bet it’d pair beautifully with some burrata and toast. Or you know, by the spoonful. Gorgeous photos lady! <3
Yes it would! Thank you Sarah!
Mmm, can’t wait to try it this week, looks so inviting!
E-P-I-C-!-!-!-!-!-!-!
I’m launching into this now…using pumpkin seeds instead of pistachios.
Gotta use what I have! Wish me bon appétit!
I was actually going to recommend pumpkin seeds as an alternative! Let me know how it goes!