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Higher latitudes mean we spend a bit more time in cooler spring weather than the rest of the country. But that just makes Montanans appreciate summertime even more, right?
As spring leans into summer, I find myself hunting for the fresh and the green. That can mean heading to my local farmers market or sourcing locally grown produce in grocery stores. And this is the season when you can easily find fresh spring peas.
A spring visit to the farmers market four years ago provided the inspiration for this pea pesto recipe. Peas are often seen as a side dish, but I wanted to give them a star turn. If you don’t have a farmers market nearby, you can also use frozen peas in a pinch, making this an anytime-of-year appetizer.
The first thing you’ll notice when you bite into this special spread is the sweetness of the peas. Just behind that comes basil herbiness and the salty tang of parmesan cheese. The garlic flavor is very light, and the pistachios add just a touch of texture.
One of the many qualities I think you’ll love about this pesto is the color: the most vibrant green you’re likely to see on a plate. If you happen to have a little left over, cover it with plastic wrap and save it in the fridge — it will pop just as brightly the next day.
There are at least three more things to love about this recipe. First, if you’re a beginner cook, this is well within your skill range. There’s a bit of chopping and measuring involved, but you can definitely pull it off.
Second, it’s incredibly versatile. My family’s favorite way to enjoy it is spread on a lightly toasted baguette, but you could also mix it with freshly cooked pasta, add it to a charcuterie board with crackers, or use it to freshen up a sandwich.
Finally, all pestos (including this one) are customizable for your particular palate. Want to swap out half the basil for mint? Go right ahead. Out of pistachios, but have almonds or pine nuts in the pantry? Be my guest. Prefer the extra salty kick of pecorino cheese over parmesan? Knock yourself out. My own taste buds like it when I sprinkle the finished pesto with a bit of red chili flake for extra color and a hit of heat. Whatever your heart desires, this recipe can accommodate with a tweak.
PEA PESTO RECIPE
Serves 4-6 as an appetizer
2 cups peas
1/8 cup pistachios
1 large garlic clove, grated
zest of 1/4 lemon
juice of 1/2 lemon
1/2 cup extra virgin olive oil
12-15 large basil leaves
1/3 cup freshly grated parmesan
salt and pepper
optional: red chili flake
If you’re using fresh peas, shuck them and blanch the peas in boiling water for two minutes (until they’re bright green). Remove from the boiling water and place into an ice-water bath. Drain and pat dry. If you’re using frozen peas, allow them to thaw on paper towels to absorb excess water.
Blitz your pistachios in a food processor to start breaking them down into smaller pieces. Add your peas and basil and pulse into a rough paste. Remove from the food processor into a bowl. Grate your lemon zest with a microplane into the pea mixture and add the lemon juice. Now add the freshly grated parmesan, grated garlic (use a microplane or mince) and olive oil. Mix well. Season with salt and pepper to taste and decide whether to add more lemon zest, lemon juice, garlic, olive oil or parmesan.
Optional toppings include chopped pistachios, lemon zest, a drizzle of olive oil and/or red chili flake.
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