Spring Pea and Kale Pesto
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Spring Pea and Kale Pesto Recipe
Updated April 2025
Chef’s Tips:
* If using fresh peas, blanch for 5 minutes in salted boiling water.
* For a vegan version, swap out the cheese for a vegan cheese and omit the anchovy.
* This spread is great on sandwiches.
Ingredients
- 2 cups Farm Boy™ Frozen Organic Green Peas thawed
- ½ pack Farm Boy™ Organic Pea Shoots Microgreens
- 2 cups torn kale
- 2 thin green onions chopped
- 2 Tbsp chopped fresh chives
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh parsley
- zest and juice of 1 lemon
- ½ cup grated Parmigiano Reggiano or Pecorino Romano cheese
- 1/3 cup toasted Farm Boy™ Cashews or Walnuts
- 1 anchovy fillet or ½ tsp anchovy paste
- 4-6 Tbsp extra virgin olive oil
- salt and pepper to taste
Directions
- In a food processor, place thawed Farm Boy™ Frozen Organic Green Peas, Farm Boy™ Organic Pea Shoots Microgreens, kale, green onion, chives, dill, parsley, lemon zest and juice, Parmigiano Reggiano cheese, Farm Boy™ Cashews, anchovy paste or fillet, and 4 Tbsp extra virgin olive oil.
- Process until smooth and then season with salt and pepper to taste. Add up to 2 Tbsp more extra virgin olive oil to reach your desired consistency.
- Serve with pasta, on crostini, or as a dip with crudités.