Chef Wendy’s Pea Pesto


  • 2 cups peas, either frozen or thawed (or use fresh English peas (see Notes)
  • 1/2 cup packed mixed herbs: mint, tarragon or dill zest of one lemon
  • 2-1/2 tablespoons lemon juice
  • 1 tablespoon minced chives or green onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 cup olive oil


  1. In a food processor, add peas, mixed herbs, lemon zest, lemon juice, chives (or green onion), salt, pepper, and olive oil.
  2. Pulse for a few minutes until the peas break down but are still textured.
  3. Serve immediately or store in the fridge for 3 days.

NOTE: If using fresh English peas, blanch lightly in salted water until vibrant and floating. Strain and plunge into cold water.