This pesto recipe modifies the traditional version by using less basil, eliminating pine nuts, and adding green peas. The result is a sweeter sauce that closely mirrors the original, while providing higher protein content and lower fat. It's ideal for quickly preparing pasta dishes, pizzas, or salads.
INGREDIENTS
- 1 cup peas (≈150 g)
- 1 packed handful fresh basil (about 1 cup loosely packed)
- 2 tbsp olive oil (≈25 g)
- 2 tsp butter (≈10 g)
- 1/4 cup parmesan, grated (≈20 g)
- 2 cloves garlic
- salt, to taste
- black pepper, a pinch
- 1–2 tsp lemon juice (a light drizzle)
DIRECTIONS
Step 1: Blend the pesto
Add all ingredients to a food processor, setting aside half of the oil. Pulse until all ingredients are chopped. While blending, gradually add in the reserved oil until a unified sauce is formed.
- If needed, you can add a splash of water to thin out the texture.
Step 2: Adjust seasoning & enjoy
Taste it! Add salt, black pepper, and squeeze in lemon juice to taste. Use with hot pasta, salads, flatbreads, or as a dip. Store in a container in the refrigerator for up to a week.
