Green Pea Pesto

12:27 am on 21 November 2006

This is a bright green, tasty and easy alternative to Guacamole, particularly useful because it can be made at the last minute, from ingredients which you are likely to have on hand!

(Make 1 Cup)


  • 1 cup frozen peas, regular or baby, minted or plain
  • 1 clove garlic, optional
  • 1 large or 2 small spring onions
  • 1 Tbsp of lemon juice or white wine vinegar
  • ¼ cup grated parmesan cheese
  • ¼ cup olive or canola oil
  • ½ tsp salt
  • dash of Tabasco or other chilli sauce


To make this you need a food processor, blender or hand-held “wand”. Whiz together the peas and the roughly chopped clove of garlic until very finely chopped.

Roughly chop the white part and 8 - 10cm of the lower green leaves of the spring onion(s) after removing the roots. Add the chopped spring onion to the pea mixture and puree until smooth. Add the lemon juice or vinegar, the finely grated cheese and half the oil, and puree until mixture looks paler and smooth. Add the remaining oil, salt, and chilli to taste and puree again. Taste and adjust seasonings if desired.

The mixture will become a little thinner as the peas thaw, but you can thin it with about a tablespoon of water if you want to eat it straight away.

Serve immediately or refrigerate up to several hours. Serve with your favourite dippers or on baked kumara, over new potatoes, or as a sauce with other cooked vegetables. It’s also delicious used as a spread on bread.

Suggested Wines To Go With Today's Recipe:-

Sauvignon Blanc:

Matariki Reserve 2005

Matariki 2006

Matariki Aspire 2006

Saints Marlborough 2006

From Nine To Noon

Find a Recipe

or browse by title