Since I created my first blog, I think I have prepared such a varied number of pestos that today I wouldn’t even be able to quantify or keep track of them! I love pesto, especially the most traditional and timeless one, the king of pestos, the Genoese pesto made with fresh basil! However, if you think about it for a moment, there are so many delicious alternatives, that you can’t remain indifferent, you have to try them all! And here’s one that I loved madly and that, in addition to being delicious and enveloping, is also nutritious and protein-rich because it’s made with legumes! Yes, you heard that right! Peas are the undisputed stars of this preparation and they offer a sweetness and at the same time a body that will conquer you at the first spoonful! I chose to enrich this condiment by adding a more aromatic and refined note thanks to Sicilian pistachios, whose quality makes them unique in the world. The versatility of this pesto will allow you to give free rein to your imagination, dressing your favorite pasta and cereal salads, but it’s also perfect for spreading on crostini, bruschetta, tartines, and much more!
If pestos are your passion as they are mine, try these fun and versatile alternatives too:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients:
⚠ THIS RECIPE INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 9 oz frozen peas (or fresh in spring)
- 1.5 oz pistachio crumbles (or whole pistachios)
- 0.7 oz pine nuts
- 2 tbsp Sicilian pecorino (grated)
- 2 tbsp grated parmesan
- 1 clove garlic
- A few leaves basil
- A few sprigs thyme
- 1.7 fl oz extra virgin olive oil
- to taste salt
- to taste pepper
Tools:
- 1 Small Pot
- 1 Slotted Spoon
- 1 Blender
Steps:
Start by boiling the peas for 5 minutes in a small pot with lightly salted water.
After this time, drain them using a slotted spoon.
Transfer the peas into a blender and also add the pistachio crumbles.
Add also the aromatic herbs: basil and thyme well picked.
Flavor by adding the grated parmesan and pecorino, and the oil slowly.
Finish by adjusting with salt and pepper, and if you like, finally add a clove of garlic.
Blend everything repeatedly until you reach a smooth and thick consistency.
Transfer the pesto to a jar or bowl suitable for serving at the table, adding a drizzle of oil on top, and serve.
And there you have it…your pea and pistachio pesto is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the pea and pistachio pesto in the fridge covered with cling film in contact with it and always well drizzled with oil on top for 3-4 days.
Tips, notes, variations and suggestions
🟣 If you like, you can replace the pistachio crumbles or whole pistachios with other nuts of your choice such as almonds, hazelnuts, walnuts, cashews, etc., always leaving the pine nuts as in the recipe.
