Green Pea Pesto

Green Pea Pesto

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From: Diabetic Living Magazine

Who says all pestos have to be made with basil and pine nuts? This nut- and garlic-free pesto recipe will prove that all pestos are not equal. Sweet peas, parsley, basil and mint are blended with Parmesan cheese and a mild shallot, resulting in a fresh, tasty sauce that can be served with vegetables or pasta, or even used as a sandwich spread.

Ingredients 1 serving

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Original recipe yields 1 servings
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  • ½ cup frozen sweet green peas, thawed
  • ½ cup snipped fresh Italian parsley leaves, lightly packed
  • ¼ cup snipped fresh basil
  • ¼ cup snipped fresh mint
  • 1 shallot, chopped
  • 2 tablespoons grated Parmesan cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Cayenne pepper (optional)


  • Prep

  • Ready In

  1. Combine all ingredients in a food processor. Add 2 tablespoons of water. Cover and pulse until desired consistency, adding more water, 1 tablespoon at a time, if necessary. Refrigerate in an airtight container for up to 2 days.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 11 calories; 0 g fat(0 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 9 mcg folate; 1 mg cholesterol; 0 g sugars; 430 IU vitamin A; 6 mg vitamin C; 18 mg calcium; 0 mg iron; 70 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 0

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