Pea Pesto Recipe

This is such a clean and fresh tasting dip and it's so quick and easy to put together. Using defrosted frozen peas works great but if you have access to fresh spring peas it'll be even better. It's a great dip for just about everything, especially grilled sourdough bread, carrot and celery sticks, as well as roasted vegetable chips. It even works well as a topping on the Garlic Crostini Base.

Pea pesto dip

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the pea pesto recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Pea Pesto Recipe

  • Published: April 17, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: About 750ml (3 cups) dip

Pea Pesto Ingredients

For the Pea Pesto

Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.

8g garlic, roughly chopped
30g lemon juice
45g grated parmesan cheese
50g olive oil
4g fresh basil
2g fresh tarragon
1g fresh mint
300g peas
Salt and pepper
0.1-0.4g xanthan gum, 0.1 - 0.4%

Pea Pesto Instructions

For the Pea Pesto

Add all the ingredients except the xanthan gum to a blender or food processor and process until it forms a smooth puree. Salt and pepper to taste then blend in the xanthan gum until it is the thickness you desire. It is ready to serve at this point but can benefit from resting in the refrigerator for a few hours for the flavors to fully meld.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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