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Pea and Basil Pesto Sauce

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  • Prep 10 min
  • Total 10 min
  • Servings 20
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This super easy, creamy pesto sauce is fast enough to make for dinner tonight and makes a big enough batch that you can save it for more dinners too.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 package frozen sweet peas
  • 2 cups packed basil leaves
  • 1 cup grated Romano cheese
  • 3 cloves garlic, crushed
  • 1/4 cup walnuts
  • 1/2 cup extra virgin olive oil
  • Kosher salt


  • 1
    Combine the peas, basil, Romano, garlic, walnuts and olive oil in a blender or food processor. Process or blend until smooth.
  • 2
    Taste and add salt as desired.
  • 3
    Use this pesto on pasta, on bread as a spread, on chicken or however desired.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Pep up your pesto power with peas! This pesto recipe starts with easy Steamers and ends up even easier on pasta or bread for a quick yum.

    Got pesto? When I saw bunches of vibrant, fragrant basil at the farm stand recently, I practically leapt for it. Basil is summer’s sweetheart – a wonderful herb that gives pesto it’s wonderful, bright flavor.

    And one great thing about pesto is how fast and easy it is to make. In fact, if you have 10 minutes, you can whip up this Pea and Basil Pesto Sauce – and stock away extra for other meals.

    How to Use this Pesto Sauce

    On Pasta: While you are whipping up this creamy pesto sauce, boil up some pasta to al dente. Then, toss the pesto and pasta sauce together.
    As a Sandwich Spread: Make some delicious sandwiches for your family using a good loaf of bread (such as a baguette) and your favorite toppings (such as fresh tomatoes, grilled chicken, fresh mozzarella, lettuce, cucumbers and other veggies).
    On Appetizers: Looking for a super easy appetizer? Spread a little Pea and Basil Pesto Sauce on a thin slice of baguette and top with a sprinkle of parmesan or a slice of fresh mozzarella.

    About Those Leftovers

    Freeze ‘em right away! This recipe makes more sauce than you will use for one meal. I typically divide it into four portions and freeze three. Each portion feeds four or can be used for appetizers for eight.  Defrost a portion whenever you are ready to use it.

    More Pesto Please

    If pesto perks up your ears, here are more versions to try:

    Pesto Hummus Recipe
    Creamy Pesto Dip Recipe
    Classic Pesto Recipe

    Also check out our awesome Pesto Recipes collection!

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

    Do you dig pesto -- yes or no?
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