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Green Pea Walnut Pesto

Photo Credit
Lori Pedrick
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 1 pint.
Category
Dips and Spreads
Vegetables
Course
Other
Preparation Method
Easy Does It
Credit
Frances Wilner, Salisbury, Maryland

This is no ordinary pesto! Made with vibrant green peas, this bright pesto is perfect spread on toasted baguette slices, for dipping veggies, and for stirring into pasta. This recipe for Green Pea Walnut Pesto won second prize in The Old Farmer’s Almanac 2018 Garden Guide Recipe Contest. Congratulations to Frances Wilner of Salisbury, Maryland, for her winning recipe!

Ingredients
1 cup peas (fresh or frozen)
2/3 cup chopped spinach
1/2 cup chopped walnuts
1/2 cup grated Romano or Parmesan cheese
1/2 cup chopped fresh basil
1/4 cup olive oil
1/2 teaspoon salt
2 large cloves garlic, chopped

Instructions

  1. Place peas, spinach, walnuts, cheese, basil, oil, salt, and garlic in a food processor or blender. 
  2. Process, adding up to 6 tablespoons of water to get desired pesto consistency.
  3. Serve immediately with crusty bread, over pasta, or wherever your imagination take you.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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