Basil & Sweet Pea Pesto With Sovrano Cheese – a delicious recipe with fresh sweet green peas, Italian basil, garlic, extra virgin olive oil, salt, sovrano cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
This recipe can be done in the food processor or can be hand-chopped. I prefer the hand-chopped method, giving the pesto a more rustic feel. On a cutting board, finely chop the basil and run your knife through the sweet green peas, breaking them up.
2
Add the basil and peas to a bowl with the two cloves of garlic (finely minced), the lemon juice, the extra virgin olive oil, the grated sovrano cheese and salt and pepper, to taste. Mix together well.
3
If you are using this to top a thin crust pizza, like I did, when you are ready to assemble the pizza, spread the pesto on the dough and top it with your cheese of choice. I used Sovrano and fresh mozzarella which are sharp and salty, contrasting the sweet pea and basil mixture. Thinly sliced asparagus also goes well with the pesto.
358
kcal
Calories
33
g
Fat
11
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup fresh sweet green peas, 1 bunch fresh Italian basil, 2 cloves of garlic, 1/2 cup good quality extra virgin olive oil, and more.
Yes, Basil & Sweet Pea Pesto With Sovrano Cheese falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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