An easy recipe that works when you only have a little bit of basil but still want a pesto. Pea pesto is an affordable pesto perfect for the winter months when basil is hard to come by!

Pea pesto topped with pistachios and basil in a small bowl.

Looking for recipes that go great with this pea pesto? Try ourPesto Stuffed Chickenor add it to Pasta with Peas and Pancetta.

[feast_advanced_jump_to]

Affordable Alternative to Genovese Pesto

Pea pesto is my favorite alternative to traditional pesto. I want pesto year-round and as much as I'd love to plant tons of basil for the summer to have all winter, it is a project I haven't quite got around to yet. In the winter, basil is expensive and comes in such small quantities at the store.

This recipe still uses a handful of basil but the main ingredient is frozen peas! A dollar for a bag of frozen peas! So easy and affordable. Of course, pistachios are slightly expensive but they are cheaper than pine nuts.

Pea pesto can be substituted in any recipe you use pesto in and can stay in the fridge for up to a week and in the freezer for 6 months! It's the perfect pesto to top a sandwich like Eggplant Caprese Grilled Cheese or pasta like Sausage and Fennel Pasta.

Ingredient Notes and Substitutions

Pistachios. Pine nuts can be substituted which would be normal for pesto, or toasted cashews. If you have a nut allergy, substitute pumpkin seeds or sunflower seeds!
Extra Virgin Olive Oil. Always use high-quality extra virgin olive oil for the best flavor. If the olive oil is old or rancid, it will be noticeable because of how integral it is to the recipe.
Parmigiano. Go with the real stuff! You'll see it has a yellowish rind across it and is only made in Italy.
Basil. Use what you have but the purpose of this recipe is to have to use as little as possible like if you're making pesto in the winter!
Peas. I only use frozen. Just heat them and let them cool.

*Please see the recipe card below for more information on the ingredients.

How to Make Pea Pesto

This recipe is SO easy to make. All you need to make pea pesto is a food processor!

Basil, garlic, salt, and peas combined in food processor.

Step 1: Microwave peas until no longer frozen and let them cool. Combine peas, basil, garlic, and pistachios in a food processor. Process until peas are completely broken down.

Lemon and olive oil added to food processor and processed to smooth.

Step 2: Add lemon juice and salt. Process while slowly adding olive oil to the mix, until it is all added.

Step 3: Add the parmesan cheese and process.

Pesto smoothed and processed in food processor.

Step 4: Adjust the texture by adding more olive oil if necessary.

The consistency of your pesto is up to you. The more olive oil you add the less of a paste it will be. Depending on the recipe you are using it for, you may want to add more olive oil for a more runny pesto.

Recipe FAQs

How to Store Pesto

Store pesto in an airtight container in the fridge for a week or in the freezer for 6 months. The pesto will maintain more of a green color if you give the basil an ice bath before adding it to the processor.

Can you taste the peas?

The basil overpowers a lot of the flavor from the peas. It's a delicious recipe and you won't even notice it's peas.

What recipes can you add Pesto to?

Pea Pesto can go great with certain seafood like Fried Flounder Oreganata or Lemon Garlic Broiled Flounder.
Add it to any pasta like Simple Pasta with Eggplant and Tomatoes, Creamy Red Pepper Sauce, or Farfalle with Sausage and Broccoli Rabe. Pesto can even go on a classic Sunday Sauce.
Top a sandwich with it like an Eggplant Parm Sandwich or Italian Breakfast Sandwich.

I love adding pesto to red sauce. It adds the best cheesy flavor. I never remember to add it when I have to make it that same day. That's why I love to have some saved in the freezer!