Chopped mint gives this pesto a boost of fresh flavor, while peas add a helping of veggies. You'll want to keep this easy pesto recipe on hand for your next pasta night!

Source: Better Homes and Gardens

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Recipe Summary

total:
20 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook peas in boiling salted water 1 minute. Rinse with cold water; drain well.

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  • Transfer peas to a food processor. Add the next six ingredients (through pepper). Cover and pulse until nearly smooth. Transfer to a bowl. Stir in mint.

To Make Ahead

Place pesto in a tightly covered container. Store in the refrigerator up to 3 days or freeze up to 3 months.

Nutrition Facts

26 calories; fat 1g; carbohydrates 4g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 534.5IU; vitamin c 4.7mg; thiamin 0.1mg; niacin equivalents 0.4mg; folate 16.1mcg; sodium 67mg; potassium 44mg; calcium 10.1mg; iron 0.5mg.
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