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Pea Pesto Appetizer

  • Author: Brigitte Nguyen
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 8 1x
  • Category: appetizer


Chef Brigitte made this recipe to demonstrated the “brightening” of citrus on frozen vegetables – at 24 cents per serving, it’s an amazingly frugal and easy appetizer and will really make it look like you know what you’re doing in the kitchen!


  • 16 ounces Sweet Peas, thawed
  • ½ red onion, coarsely chopped
  • 1 Tbs. lemon juice
  • 2 tsp. lemon zest, plus additional for garnish
  • 2 basil leaves, plus additional for garnish
  • 1 clove garlic, roasted and coarsely chopped
  • ¼ c. Extra Virgin Olive Oil (use the code STEWARDSHIP for 10% off at that site!)
  • salt (Use the code kitchenstewardship for 15% off of your first purchase) and pepper to taste
  • Parmesan Cheese Wedge, grated for garnish

ship kroger


  1. In a food processor, combine peas, onion, lemon juice, lemon zest, basil, and garlic.
  2. While food processor is running, slowly add oil.
  3. Add salt and pepper to taste (be sure to taste it!).
  4. Serve on freshly toasted crusty bread, homemade crackers, or grain-free with red pepper, carrot and cucumber slices, cut on a bias so they’re nice and long.


* Tip: Roast a whole bulb of garlic when you’re making something else in the oven earlier in the week. Just lop off the top with a sharp knife and wrap it in foil. It’s done when you can really smell it and each clove is more of a paste. Save the rest and use in salad dressings, on roasted or steamed veggies, in this incredibly interesting roasted grape and sweet potato salad (which I brought for Thanksgiving with great success) or even in your morning eggs.
* Reprinted with permission from ALDI.

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