array(1) { [0]=> object(WP_Term)#7239 (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 English Pea Pesto

Spring English pea pesto

Bright green peas at the peak of their season are a versatile spread, dip or sauce for fish and pasta. Fresh peas are worth the extra effort.

Recipe by: Gabrielle

Serves 6

Wine Pairing: Pietro Family Cellars Sauvignon Blanc, Napa Valley 2014

PREP TIME: 10 minutes COOKING TIME: 5 minutes TOTAL TIME: 15 minutes


  • 2 1/2 Lbs. Fresh English peas (substitute 3 cups frozen peas)
  • 2 Cloves Garlic, rough chop
  • 1 Eureka lemon, zest, and juice
  • 1 Tbsp. Mint, fresh, roughly chopped
  • ½ Lb. Whole Pecorino Romano cheese (substitute pre-shredded if preferred)
  • 1 Tbsp. GC Napa Valley Lavender Tellicherry Pepper
  • 1 Tbsp. GC Napa Valley Chardonnay Finishing Sea Salt
  • 2 Tbsp. GC Napa Valley Buttery Extra Virgin Olive Oil
  • 2 Tbsp. Kosher salt
  • 1 Cup Ice


  1. If using fresh peas (recommended): Break open shell and remove peas into a bowl. Wash under cold water.
  2. If using frozen peas: Prepare the ice bath: Fill a medium bowl with 1 cup ice and 4 cups water.
  3. Finely shred ½ cup Pecorino Romano cheese; leave remaining piece whole
  4. Fill a medium pot with 6 cups of water and add 2 Tbsp. Kosher salt). Bring to a boil and add peas to cook for 2 minutes if frozen, and 3 minutes if fresh. Briefly, drain peas in colander, then transfer to ice-water bath until cool. (About 2-3 minutes). Drain again
  5. Add to a food processer: Chardonnay Finishing Sea Salt, Lavender Tellicherry Pepper, garlic, lemon zest and juice, mint, shredded Pecorino Romano cheese, and Buttery Extra Virgin Olive Oil. Pulse to combine for 1 minute for a rustic pesto, or for 2 minutes if a smooth and creamy texture is desired.
  6. Taste to adjust seasoning- add more Chardonnay Sea Salt, Lavender Tellicherry Pepper if needed.


English Pea Pesto is very versatile:

  • Spread it! Place the eye catching bright green pesto in a white or glass bowl, drizzle with Buttery Extra Virgin Olive Oil, and add a dash of Lavender Tellicherry Pepper and shave Pecorino Romano cheese over top for presentation. Grilled slices of French bread and spread a thick layer on top.
  • Dip it! Use pita chips, your favorite vegies, or crostini to dip and savor a fresh spring bite.
  • Sauce it! Top steaming hot linguine with the Spring English Pea Pesto and shave Pecorino Romano cheese over top. Also, fantastic on grilled or steamed halibut.


  • 8 Oz. Pecorino Romano cheese (whole)
  • 1 Eureka Lemon
  • 2 1/2 Lbs. Fresh English peas (substitute 2 bags frozen peas)
  • 1 Bunch Mint, fresh
  • 1 Bulb Garlic (need 2 cloves)
  • 1 Box Kosher salt (need 2 Tbsp.)
▼ Click here to download the recipe card