Pea Pesto

Frozen peas make a bright, creamy pesto with very little preparation. Blended with olive oil, Parmesan, skillet-toasted pine nuts, and lemon juice, they turn into a thick sauce that works with pasta, grilled vegetables, or a piece of toasted bread.

The peas bring sweetness and body, while Parmesan adds salt and savory depth. A quick toast gives the pine nuts a richer flavor, and lemon juice keeps the finished pesto balanced. A little water loosens the mixture without needing to keep adding oil.

For Bus Stop BBQ, this is a useful sauce to have alongside something hot off the grill. Spoon it beneath grilled chicken or fish, spread it on grilled bread, or serve it with charred vegetables. Its fresh flavor pairs well with browned edges and a little smoke.

Ingredients

For the Pea Pesto

• 2 cups frozen peas, thawed

• ¼ cup pine nuts

• ½ cup finely grated Parmesan, plus more to taste

• ¼ cup extra-virgin olive oil

• 1 tablespoon fresh lemon juice, plus more to taste

• 2–4 tablespoons water, as needed

• ¼ teaspoon fine salt, plus more to taste

• ¼ teaspoon freshly ground black pepper

  
  

For Serving

Choose an accompaniment based on whether you want a sauce, spread, or dip.

• Cooked pasta

• Grilled bread or toasted sourdough

• Grilled chicken, fish, or vegetables

• Extra grated Parmesan, optional

  
  

Before You Start

Thaw the peas before blending so they break down evenly. For a quick thaw, place them in a colander under cool running water, then drain well. Follow any cooking instructions on the package; if cooking is required, cook them briefly as directed and cool before blending.

Toast the pine nuts in a dry skillet over medium-low heat. They can go from pale to scorched quickly, so stay close and keep them moving. You want a light golden color and a nutty smell. Transfer them to a plate as soon as they are ready so the hot pan does not keep cooking them.

Finely grated Parmesan blends more evenly than coarse shreds. Since the cheese already contributes salt, season lightly at first and make the final adjustment after everything is combined.

Decide how you plan to serve the pesto before adding all the water. A spread should stay fairly thick, while a sauce needs more movement. Add water a tablespoon at a time; the peas give the mixture enough body that small additions make a noticeable difference.

Directions

1. Toast the Pine Nuts

A brief turn in the skillet develops their flavor.

• Place the pine nuts in a dry skillet over medium-low heat.

• Toast for 2–4 minutes, shaking the pan or stirring frequently.

• As soon as they are lightly golden and fragrant, transfer them to a plate.

• Let cool for a few minutes.

  
  

2. Blend the Peas, Cheese, and Pine Nuts

Build the pesto’s base before adjusting its consistency.

• Add the thawed, drained peas to a food processor.

• Add the toasted pine nuts, Parmesan, lemon juice, salt, and black pepper.

• Pulse until the ingredients are finely chopped, scraping down the bowl as needed.

  
  

3. Add the Olive Oil and Water

Bring the mixture together into a spoonable pesto.

• With the processor running, slowly pour in the olive oil.

• Stop and scrape down the sides.

• Add two tablespoons of water and blend again.

• Add more water, one tablespoon at a time, until the pesto reaches your preferred consistency.

  
  

Leave a little texture for a rustic spread, or blend longer for a smoother sauce.

4. Adjust the Seasoning and Serve

Taste once the pesto has reached its final consistency.

• Add more lemon juice if it needs brightness.

• Adjust the salt and black pepper, tasting before adding more salt.

• Spoon into a serving bowl or use immediately with your chosen accompaniment.

• For pasta, toss with the hot pasta off the heat, adding a splash of reserved pasta water as needed to help the pesto coat it evenly.

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The Bus Stop BBQ Take

The toasted pine nuts make a difference here. They give the sweet peas a deeper, nuttier flavor, while Parmesan and lemon keep the pesto savory and balanced. Water handles the final thinning, letting the olive oil contribute flavor without making the sauce heavy.

Alongside grilled food, the pesto adds a soft, bright contrast to charred surfaces. Spread a generous spoonful across a plate before adding grilled fish, or put it on warm grilled bread and let it settle into the crisp edges.

Keep it thicker for spreading and loosen it for tossing or drizzling. The same batch can serve either purpose with a small adjustment.

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