Kel’s Café Basil and Sweet Pea Pesto

Kel's sweet pea pesto

Got basil? More than likely if you grow your own you do, but it’s probably reaching its seasonal end and you’re getting ready to make pesto to freeze and enjoy year round.

Or, if you’re like me and have limited space to grow it to begin with and want to stretch what you have, here’s a great recipe for both scenarios — just add some sweet peas to the basil for a different and refreshing taste treat! And it’s easy-peasy to make (groan)!

Sweet basil

I used a combination of sweet and purple basil from my garden and loved the combination. This freezes quite well — as I suggested in a post several years ago on my pistachio pesto, place it in an ice cube tray and that way you can use the individual pieces throughout the winter as needed



Kel's Sweet pea pesto ingredients

  • 1 package (12 ounces) frozen sweet peas
  • 2 cups packed sweet basil (stems removed)
  • 1 cup grated Parmesan cheese
  • 4 to 5 garlic cloves, peeled and crushed
  • ½ cup walnuts pieces
  • ½ cup extra virgin olive oil (divided)
  • ¼ lemon, juiced
  • Red pepper flakes, to taste
  • Kosher salt to taste (go light on this, you can always add more)


Cook the peas according to package directions and drain well.

Place the peas, basil, parmesan, garlic, walnuts and ¼ cup of the oil in a blender or food processor.

Place sweet pea ingredients in blender

Blend until smooth. Add the rest of the olive oil, red pepper and salt. Again, blend until smooth and creamy.

Puree sweet pea pesto ingredients until smooth

I like to mix this pesto with zucchini noodles or pasta, topped with shrimp sautéed in garlic, butter and wine.

Kel's zoodles and shrimp with sweet pea pesto

Or serve as a yummy dip with fresh veggies and/or crackers.

Kel's sweet pea pesto as a dip

Bon appétit!

Eat, drink and be merry!

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This entry was posted in Appetizers, Recipes, Vegetables/Vegetarian/Vegan and tagged , , , , , . Bookmark the permalink.

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