Recipe Tips

How to Make the Pea PestoUse pulsing action of food processor to process 1 cup thawed frozen peas, 1/2 cup tightly packed fresh basil leaves, 1/4 cup grated Parmesan cheese and 1 clove garlic until smooth. With processor running, slowly add 2 Tbsp. extra virgin olive oil through feed tube at top of food processor, mixing well after each addition. Refrigerate in airtight container up to 3 days. Makes about 1 cup. The unused pesto can be tossed with hot cooked pasta, or swirled into ricotta cheese for a simple spread.

SubstitutePrepare using 2 Tbsp. finely shredded Parmesan cheese.

ShortcutPrepare using store-bought basil pesto.

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Nutrition Information

Nutrition per serving:

  • Calories

    120

  • Total Fat

    5g

  •    Saturated Fat

    1g

  • Cholesterol

    <5mg

  • Sodium

    180mg

  • Total Carbohydrate

    16g

  •    Dietary Fiber

    3g

  •    Total Sugars

    <1g

  •       Includes Added Sugars

    0g

  • Protein

    4g

  • Vitamin A

    4%DV

  • Vitamin C

    6%DV

  • Vitamin D

    0%DV

  • Calcium

    4%DV

  • Iron

    8%DV

  • Potassium

    4%DV

  • n/a indicates that data is not available

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