Go Back
Lemony asparagus and pea pesto served in a bowl with fresh ingredients

Lemony Asparagus & Pea Pesto

A bright and fresh pesto that combines asparagus and peas with lemon for a vibrant sauce perfect for pasta, crostini, or a veggie dip.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Sauce
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the pesto
  • 1 cup asparagus, chopped Choose firm, bright-green spears with closed tips and no limp or woody ends.
  • 1 cup peas (fresh or frozen) Fresh peas are the sweetest when in season, but frozen peas are an excellent choice.
  • 1/4 cup lemon juice Use fresh-squeezed lemon for the best flavor.
  • 2 cloves garlic Avoid oversized garlic cloves to prevent overpowering flavors.
  • 1/4 cup olive oil Use good-quality extra-virgin olive oil for the best results.
  • to taste N/A Salt and pepper Season in stages during preparation.
  • to taste N/A Pasta of choice Cook according to package instructions.

Method
 

Preparation
  1. Bring a large pot of water to a vigorous boil and salt it lightly.
  2. Add the chopped asparagus and peas and cook for 2-3 minutes until bright green and tender.
  3. Remove quickly with a slotted spoon or pour into a fine-mesh strainer.
  4. Immediately transfer the vegetables to an ice bath or rinse under cold running water.
Blending
  1. Add the chilled asparagus, peas, lemon juice, and garlic to a food processor.
  2. Pulse until roughly chopped.
  3. With the processor running, slowly drizzle in the olive oil until smooth.
Finishing Touches
  1. Season with salt, pepper, and more lemon juice to taste.
  2. Toss the pesto with cooked pasta, adding reserved pasta water if needed for consistency.
  3. Serve immediately.

Notes

Store pesto in an airtight container in the refrigerator for up to 4 days. To freeze, portion into ice cube trays and freeze for up to 3 months.