Imagine a burst of fresh, vibrant flavors that transport you to a sun-drenched garden with just one bite! This Sunny Spring Pea Basil Vegan Pesto is not just another condiment - it's a culinary revelation that will transform your meals from ordinary to extraordinary. Packed with nutrition, bursting with green goodness, and incredibly easy to prepare, this gluten-free marvel is about to become your new kitchen obsession. Get ready to elevate your cooking game with a pesto that's as beautiful as it is delicious!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 cups fresh peas
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing the fresh peas and basil leaves thoroughly under cool running water. Pat dry with clean kitchen towels.
- If using fresh peas, briefly blanch them in boiling water for 2-3 minutes until bright green and tender. Immediately transfer to an ice bath to stop cooking and preserve their vibrant color.
- Drain the blanched peas completely and let them cool to room temperature.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. Remove from heat and let cool.
- Peel and roughly chop the garlic cloves.
- In a food processor, combine cooled peas, fresh basil leaves, toasted pine nuts, garlic, and nutritional yeast.
- Pulse the ingredients while slowly drizzling olive oil into the mixture to create a smooth, creamy consistency.
- Season with salt and freshly ground black pepper to taste, pulsing to incorporate.
- Taste and adjust seasoning as needed, adding more olive oil if a thinner consistency is desired.
- Transfer pesto to a clean glass jar or serving bowl. Can be served immediately or refrigerated for up to 5 days.
Tips
- Freshness is Key: Use the freshest peas and basil you can find - farmer's market produce works wonders!
- Toasting Pine Nuts: Watch them carefully when toasting - they can burn quickly. Keep them moving in the pan and remove from heat the moment they turn golden.
- Consistency Matters: Add olive oil gradually to control the thickness of your pesto. Start with less and add more as needed.
- Temperature Tip: Cooling the blanched peas completely prevents the basil from turning brown and maintains that beautiful bright green color.
- Storage Hack: Pour a thin layer of olive oil on top of the pesto when storing to prevent oxidation and keep it fresh longer.
- Versatility Bonus: This pesto isn't just for pasta - try it as a spread, dip, or sauce for roasted vegetables!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 8g
Fat: 18g
Saturated Fat: g
Cholesterol: 0mg
