I really didn’t want to post another sweet thing today. I never thought I’d say it, but I’ve had enough sweets for a while. Between the crisp(plus another kind of crisp we made this weekend as well but didn’t have time to photo because it was gone so fast) and the cupcakes that I’ll post tomorrow and a healthy vegan ice cream cake that I made on the weekend(that will be posted sometime this week) and other sweets here and there, I think I’m all sweeted out. You know, for a couple days at least.
I was actually quite surprised by this recipe. I had made pasta and cheese sauce for the hubby but I wanted something with veggies in it for myself so I decided to try this. It was amazingly good! Although I’m not sure if I really enjoyed the sweetness from the peas, but it wasn’t overwhelming and the garlic and Parmesan was amazing. Even my daughter(who also enjoyed eating all the frozen peas from my photo shoot) really enjoyed it. I’m also guessing it would be great as a dip with veggies or crackers or even spread on the inside of a sandwich. I will be trying that soon 🙂
- 1 cup frozen peas thawed
- 1 cup chickpeas drained and rinsed
- 1/4 teaspoon salt plus more to taste
- 1/4 teaspoon pepper
- 1-2 cloves garlic
- 2-3 tablespoons Parmesan cheese
- 1 tablespoon butter or olive oil
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Cook enough pasta for two in salted boiling water. Blend all ingredients for the pesto in a blender or small food processor. Once the mixture is smooth add about 1/2 C of water(water from cooking your pasta works well) and blend, adding more liquid as needed to get the correct consistency. Serve over hot whole grain noodles with extra Parmesan cheese on top.
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Hi, I just starting to read your website for dinner ideas. Thank you! I will try to make the summer rice dish you just posted tonight. I LOVE pesto and so I’m intrigued by this green pea pesto as well. One quick comment: I have been making pesto by hand (yes, I know, weird), and it’s delicious. I got the recipe from http://www.101cookbooks.com/archives/001570.html. You will need a mezzaluna for this. I brought one at Central Market for like 7 bucks (I live in Houston). Since my grandmother used a mezzaluna all the time, this wasn’t weird for me. Anyway, I now use it also to chop up anything leafy like herbs and spinach. It really works and it’s quick.
Thank you for the great recipes.
Looks like hummus!
I’ve made it once and really liked it! It has lots of health benefits too. I’m going to try your recipe this time.
this looks GREAT and I’ve had peas in the freezer for forever. I’ll add some pine nuts instead of parm as we’re doing no dairy right now. thanks!
I have been on a HGE green pea kick lately, so this sounds like the right pesto for me 🙂
healthy, easy, delicious….you’ve got a winner 🙂
this is so clever! It’s like a mix between pesto and hummus, yum!
Yay! Pesto without pine nuts! I’m allergic to pine nuts, so I never get to try pesto.
this looks soo good I love pesto and peas defnitely bookmarking this recipe!!
that is such a gorgeous colour and interesting too. I love pesto and this must go to my list to do. Thanks for sharing. Have a lovely day.
Blessings, Kristy
I love this idea. It’s like pea hummus with the chickpeas! Frozen peas are pracically my fav. veggie ever so I’d love it spread on a sandwich as well as the pasta :]
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