array(2) { [0]=> object(WP_Term)#8236 (16) { ["term_id"]=> int(10) ["name"]=> string(7) "Recipes" ["slug"]=> string(7) "recipes" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(10) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(0) ["count"]=> int(81) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(10) ["category_count"]=> int(81) ["category_description"]=> string(0) "" ["cat_name"]=> string(7) "Recipes" ["category_nicename"]=> string(7) "recipes" ["category_parent"]=> int(0) } [1]=> object(WP_Term)#8233 (16) { ["term_id"]=> int(12) ["name"]=> string(21) "Sauces and Condiments" ["slug"]=> string(21) "sauces-and-condiments" ["term_group"]=> int(0) ["term_taxonomy_id"]=> int(12) ["taxonomy"]=> string(8) "category" ["description"]=> string(0) "" ["parent"]=> int(10) ["count"]=> int(12) ["filter"]=> string(3) "raw" ["cat_ID"]=> int(12) ["category_count"]=> int(12) ["category_description"]=> string(0) "" ["cat_name"]=> string(21) "Sauces and Condiments" ["category_nicename"]=> string(21) "sauces-and-condiments" ["category_parent"]=> int(10) } }

‹ All Recipes ‹ Sauces and Condiments

Spring Pea Pesto

Spring Pea Pesto

Bright green spring peas create a versatile crostini topping on pasta, mozzarella, or burrata

Recipe by: Gabrielle

Serves 6

Wine Pairing: 2018 Pietro Family Cellars Sauvignon Blanc Reserve, Napa Valley

PREP TIME: 10 minutes COOKING TIME: 10 minutes TOTAL TIME: 20 minutes

INGREDIENTS

  • 1½ lbs. fresh peas in shell or 1½ cups shelled peas, (substitute 1lb. frozen peas)
  • ½ cup Pietro Family Cellars Sauvignon Blanc Reserve
  • 1 tsp. fresh garlic, minced (substitute 2 tsp. garlic powder)
  • 1½ cups Parmigiano-Reggiano cheese, grated medium
  • 2 tsp. GC Napa Valley Natural Chardonnay Finishing Sea Salt
  • 2 tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
  • 1 tsp. GC Napa Valley Natural Foraged Wild Mint Infused Honey
  • 2 Tbsp. GC Napa Valley Natural Lemon Olive Oil

TO PREPARE

  1. Preheat oven to 350 degrees.
  2. Prepare fresh peas: Break open shell and remove peas to a bowl. Wash peas in cold water and place in baking dish. If fresh peas are not available, thaw frozen peas in a colander (to remove excess water from defrosting) and place in baking dish.
  3. Finely shred ½ cup Pecorino Romano cheese; leave remaining piece whole
  4. Add Pietro Sauvignon Blanc Reserve and garlic to the peas. Cover dish and bake 7-9 minutes. Strain and discard the liquid from the peas. Put the peas into a blender, preferably a Vitamix.
  5. • Add the cheese, Chardonnay Finishing Sea Salt, Lavender Tellicherry Pepper, Wild Mint Infused Honey and Lemon Olive Oil to the peas. Pulse blender to combine for 1 minute for a rustic pesto, or 2 minutes for a smooth and creamy texture.

TO SERVE

Mound this bright spring green pesto on your favorite cracker, Lemon Olive Oil Crostini, pita, or baguette. Garnish with a drizzle of Lemon Olive Oil and a fresh grating of Parmigiano-Reggiano cheese. Use as a fresh pesto for a vegetarian pasta dish.

SHOPPING LIST

  • 1¼ lbs. fresh unshelled peas (substitute 1 lb. bag frozen peas)
  • 1 bottle Pietro Family Cellars Sauvignon Blanc Reserve, Napa Valley
  • 2 1/2 Lbs. Fresh English peas (substitute 2 bags frozen peas)
  • 1 garlic bulb (substitute garlic powder)
  • 8 oz. wedge Parmigiano-Reggiano cheese
  • GC Napa Valley Natural Chardonnay Finishing Sea Salt
  • GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
  • GC Napa Valley Natural Foraged Wild Mint Infused Honey
  • GC Napa Valley Natural Lemon Olive Oil
▼ Click here to download the recipe card

Appetizers

Desserts

Drinks

Entrees

Pasta & Grains

Salads

Sauces & Condiments

Side Dishes

Soups