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


Ingredient Checklist


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

  • 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; 1 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 67 mg sodium. 44 mg potassium; 4 g carbohydrates; 1 g fiber; 1 g sugar; 1 g protein; 0 g trans fatty acid; 534 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;