Dear reader,
When it comes to celebrating the flavors of spring, nothing hits the spot quite like a spring pea pesto. This rich, dairy-free pesto, made with fresh peas, fragrant herbs, hazelnuts, and lemon, captures the essence of the season. With its cute green hue and decadent taste, it adds a burst of flavor to pasta, sandwiches, and more. Whether you opt for a dairy-free life, or simply want to explore new pesto variations, this recipe is one worth taking for a spin.
What’s inside
- 2 cups fresh herbs: basil leaves, dill leaves, parsley leaves, mint leaves (destemmed)
- 1 cup peas (frozen and thawed, or fresh)
- ¼ cup roasted hazelnuts
- 2-3 tablespoons lemon juice (about one lemon)
- 3 teaspoons nutritional yeast
- ½ teaspoon kosher salt
- ½ tablespoon white or yellow miso paste
- ¼ teaspoon red pepper flakes
- ¼ cup good extra virgin olive oil
How it’s made
- In a food processor or blender, combine the basil, dill, parsley, mint, peas, roasted hazelnuts, lemon juice, nutritional yeast, kosher salt, miso paste, and red pepper flakes.
- Blend the ingredients until they start to break down and combine. Scrape down the sides of the processor or blender to ensure everything is evenly mixed.
- While the machine is running, slowly drizzle in the extra virgin olive oil. Continue blending until the mixture reaches your desired consistency. For a smoother pesto, blend for a longer duration; for a chunkier texture, blend for a shorter time.
- Taste the pesto and adjust the seasoning to your preference. You can add more salt, lemon juice, or red pepper flakes if desired.
- Transfer the dairy-free pesto to a jar or airtight container and refrigerate. The pesto can be stored for up to one week.
How to use it
- Toss the pesto with your favorite pasta, whether it’s traditional, gluten-free, or vegetable-based.
- Spread it on sandwiches or wraps to add a burst of flavor.
- Use it as a flavorful dip for fresh vegetables or crispy breadsticks.
- Incorporate it into grain bowls, or roasted vegetables to enhance the overall taste.
- Get creative and experiment by using it as a base for pizzas, as a marinade for grilled tofu or vegetables, or as a condiment for burgers or sandwiches.
With its herbaceous blend of basil, dill, parsley, and mint, this Pesto offers a vibrant (and dairy-free) twist to traditional pesto. The combination of flavors, along with the nuttiness of hazelnuts and the creaminess from the peas, creates a delightful and versatile sauce that can elevate any old dish.
Check out more recipes for dips and sauces here.
Until next time,
Bridget
Dairy Free Pesto
Equipment
- Food Processor or Blender
Ingredients
- 2 cups equal parts basil, dill, parsley, and mint-destemmed
- 1 cup peas, frozen and thawed, or fresh
- ¼ cup roasted hazelnuts
- 2-3 tablespoons lemon juice – about one lemon
- 3 teaspoons nutritional yeast
- ½ teaspoon kosher salt
- ½ tablespoon white or yellow miso paste
- ¼ teaspoon red pepper flakes
- ¼ cup good extra virgin olive oil
Instructions
- In a food processor or blender, combine the basil, dill, parsley, mint, peas, roasted hazelnuts, lemon juice, nutritional yeast, kosher salt, miso paste, and red pepper flakes.
- Blend the ingredients until they start to break down and combine. Scrape down the sides of the processor or blender to ensure everything is evenly mixed.
- While the machine is running, slowly drizzle in the extra virgin olive oil. Continue blending until the mixture reaches your desired consistency. For a smoother pesto, blend for a longer duration; for a chunkier texture, blend for a shorter time.Taste the pesto and adjust the seasoning to your preference. You can add more salt, lemon juice, or red pepper flakes if desired.
- Store pesto in a jar or airtight container in the refrigerator for about a week. If storing, pour a thick layer of oil on top. Oil is the key to keep it fresh so don't skimp. It seals the pesto totally, so no air can seep in and impact its quality. Another way to store pesto is in the freezer where it can keep for about 6 months.
s & S
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.