Pea Pesto
Enjoy this gorgeous, bright green pesto on your favorite protein food or pasta.
- Yield
- 8 Servings
- Serving size
- 1/8 of recipe
- Rating
- 3.42 of 5 (33 ratings)
Food groups
- Dairy: 1/4 cups
- Protein Foods: 1/2 ounces
- Vegetables: 1/4 cups
Ingredients
- 1 cup frozen peas (can also use fresh or canned)
- 1/2 cup grated Parmesan cheese
- 1 cup basil leaves
- 1 cup fresh spinach (or can use frozen or canned)
- 1/2 cup walnuts
- 2 cloves garlic
- 1/4 cup water
- 1/4 cup extra virgin olive oil (or cooking oil of choice)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Wash hands with soap and water.
- For the pesto, add peas, Parmesan cheese, basil, spinach, walnuts and garlic into a food processor or blender.
- Add in water, oil, salt and pepper.
- Blend until the ingredients are combined to form a thick sauce.
- Place pesto in an airtight container.
- Refrigerate until needed.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 151.08 |
| Total Fat | 13.43 g |
| Saturated Fat | 2.38 g |
| Monounsaturated Fat | 6 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 4 g |
| α-Linolenic Acid | 0.8 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 4.3 mg |
| Carbohydrates | 4.71 g |
| Dietary Fiber | 1.54 g |
| Total Sugars | 1.12 g |
| Added Sugars included | 0 g |
| Protein | 3.91 g |
| Calcium | 67 mg |
| Potassium | 93 mg |
| Sodium | 162.59 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 23 mg |
| Phosphorus | 77 mg |
| Selenium | 2 mg |
| Zinc | 1 mg |
| Vitamin A | 49 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 4 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 35 mcg |
| Folate | 25 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 10 mg |
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Source
Recipe by: Cooking Matters Colorado
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/pea-pesto. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.