Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)

Jump to Recipe
Big bowl filled with gluten-free vegan Pea Pesto Pasta with Sun-Dried Tomatoes and Arugula

Lately, I’ve been trying to focus on protein.

No, I’m not ignoring how food tastes and shoveling protein shakes in my face. I’m going about things in a more intentional way, considering how I can thoughtfully incorporate more healthy protein sources into my daily diet. Ya dig?

Turns out, to get more protein, simply pay attention to how much protein foods offer, and make each meal count. If you’re looking for a list of protein-rich foods, check out my post on 15 Vegan Protein Sources and round-up of Easy Protein-Packed Plant-Based Meals. I also found this article really helpful.

Whether you’re looking to get more protein into your diet or not, this recipe is a must-try. Gluten-free pasta is tossed in a creamy, incredibly flavorful vegan PEA pesto (!!), along with sun-dried tomatoes and arugula. Delicious, nutritious, and ready in 30 minutes!

Food processor with ingredients for making our homemade vegan Pea Pesto recipe

Yes, peas in pesto. Why, you ask?

First, they’re delicious. Second, they offer 8 grams of protein per cup! That’s crazy, right? I know, it is. Lastly, they create an ultra creamy base for this pesto infused with basil, Italian parsley, garlic, lemon juice, and vegan parmesan cheese.

Food processor with freshly blended vegan Pea Pesto

To keep this recipe gluten-free, I relied on my go-to gluten-free Fusilli Pasta from Trader Joe’s, which is just quinoa and brown rice! I have a discerning palette and can attest that this passes the real pasta test, and doesn’t give off “healthy pasta” vibes.

Plus, it’s protein-rich, with 1 cup cooked providing 5 grams of protein. And let’s be real, we’re totally eating at least 2 cups, so you can go ahead and clock in 10 grams of protein (see how I did that? It’s the power of magic and math).

Cast-iron skillet with gluten-free noodles, sun-dried tomatoes, and pea pesto

I hope you guys LOVE this pasta! It’s:

Insanely Flavorful
& Vibrant!

This would make such a great meal when you’re looking for something both comforting and healthy. And since it only takes 30 minutes, it’s doable for both lunch and dinner! Also, can we just talk about the leftovers? So delicious.

And in case you’re curious, 1 serving boasts 15+ grams protein, so if you eat 1/3 of the recipe (like me), that’s 20 grams of protein! Serious plant-based protein powerhouse here, people.

If you try this recipe, let us know what you think! Leave a comment, rate it, and don’t forget to tag a picture @minimalistbaker on Instagram! We’d love to see your pasta in action. Cheers, friends!

Cast-iron skillet filled with our gluten-free vegan Pea Pesto Pasta

Pea Pesto Pasta with Sun-Dried Tomatoes & Arugula (Vegan + GF)

Amazing, 30-minute pea pesto pasta that's vegan, gluten-free, and tossed with arugula and sun-dried tomatoes. A hearty, flavorful plant-based meal or side.
Author Minimalist Baker
Big bowl of Gluten-Free Vegan Pea Pesto Pasta made with sun-dried tomatoes and arugula
4.90 from 109 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Course Entrée, Side
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly 3-4 Months
Does it keep? 2-3 Days



  • 1 ½ cups packed basil
  • 1/2 cup packed flat leaf Italian parsley
  • 1 cup green peas (if frozen, thawed)
  • 4 cloves garlic (4 cloves yield ~2 Tbsp)
  • 1/4 cup toasted pine nuts (plus more for serving // or sub raw walnuts, but omit as garnish)
  • 1 medium lemon, juiced (~2 Tbsp or 30 ml per lemon)
  • 1/4 cup vegan parmesan cheese (plus more for serving)
  • 1 pinch sea salt (plus more to taste)
  • 1/4 cup olive oil


  • 10 ounces gluten-free pasta
  • 1 Tbsp olive oil
  • 2 cloves garlic, chopped
  • 1/4 cup sun-dried tomatoes*, chopped
  • 1 cup loosely packed arugula (organic when possible)


  • Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.
  • In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese, and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.
  • Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending, add a bit more olive oil or water.
  • Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.
  • Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are ‘al dente’ and still have a slight bite to them. Return to pan off heat and set aside.
  • Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.
  • Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.
  • Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.
  • Serve warm with additional pesto on the side, and garnish generously with additional parsley, pine nuts, and vegan parmesan cheese.
  • Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.



*If using sun-dried tomatoes that are super dry/crunchy, rehydrate by soaking in boiling water for ~5-10 minutes.
*Recipe inspired by my Sun-dried Tomato Pesto Pasta and adapted from my Vegan Pesto Parmesan Breadsticks.
*This recipe (as originally written) yields enough for 2-3 entrée portions or 4-5 side dish portions.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 552 Carbohydrates: 65.2 g Protein: 15.4 g Fat: 27.2 g Saturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 71 mg Fiber: 10.4 g Sugar: 4.5 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Jennifer says

    This is a great recipe! I have made it many times and love it! Can I make the pesto in advance by 2 days and if so, shall I put it in refrigerator or freezer? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Jennifer! You can make it in advance, but the color will brown a bit. The refrigerator or freezer is fine!

  2. Isabelle says

    Delicious! I prepped the pesto and pasta separately so I could whip small serving sizes together day-of for lunch. At first, the pesto seemed too acidic (tasted it raw), but it cooks down beautifully and has just the right amount of zing. I didn’t have pine nuts OR walnuts, so used some roasted shelled pistachios — it added to the green theme & the flavor was there. Will definitely make again, and again, and again!

  3. SF says

    Allergic to basil:(
    Any alternative flavor suggestions to replace basil? just use more Italian parsley or cilantro?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sue, if you just made the pesto we think it would be super tasty on bread – yes!

  4. Morgan Durrance says

    Best vegan pesto ever!!! I added a bit of extra olive oil and threw it together with a variety of veggies and some more pasta water. Drool worthy!

  5. Michelle says

    This is another total winner from Dana! Made this for friends last week and they gobbled it up. Can’t wait to make it again! I didn’t feel like shelling out for pine nuts and had pecans on hand… Not traditional but the pecans were great in the pesto! I’m sure walnuts would be great too as noted in the recipe

  6. Tori Zananiri says

    I’ve made this twice!! And both tones turned out so delicious, full bodied flavor and so fresh!!

  7. Sophie says

    This is the perfect spring/summer pasta! I love all the green, and the sun-dried tomatoes really take it to the next level. I made it with chickpea pasta, super filling and great the next day too.

    I’m not vegan but I love the vegan parm, I’m glad it makes extra because I end up putting it on everything!

    Thanks Dana!

  8. Shannon says

    Excellent pesto! What a great way to stretch basil (when you have to buy it at the store). I have made many vegan pestos, but never thought to put my vegan parm IN the pesto too. Not sure if that is what elevated it or the peas, but it was spoon-licking good. Used 1/4 of it for lunch and froze the rest for future use. I had to omit garlic and tomatoes for my particular diet, but still amazing! (Oh and only walnuts were available at the time)

  9. Lexie says

    Love this recipe! I made the pea pesto the day before and served with the smashed potato recipe from there blog as well (highly recommend). This recipe was super easy to make and came together very fast since I had the pesto already in the fridge. I used 8oz of regular pasta for 2 people and added some extra peas on top for more veggies and deliciousness. I forgot to top with more cashew parm, but it was still delish!

  10. Annette says

    This was easy and delicious. I subbed sunflower seeds because I didn’t have pine nuts. I will definitely be making this again. Thank you for a great recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Annette. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Camille says

    Super easy and quick. The pesto is delicious and I used chickpea pasta so it was incredibly filling. Added a lot of the vegan parmesan on top and it was amazing!

  12. Mike says

    I’ve made this recipe countless times. I absolutely love it! It’s delicious, easy and quick to make, nutritious AND my kids like it (without the arugula). I’ve made it using pinenuts and walnuts. Both are great. I usually skip heating up the oil, garlic and sundried tomato because by the time the pasta’s done I’m ready to eat! :)
    Thanks for this amazing recipe!

  13. Katie says

    we keep coming back to this recipe. we almost always sub out walnuts for pine nuts (out of simple availability), and we now make more pesto than needed so we can use it on other dishes. thank you for supplying us with a protein packed staple!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! So kind, Katie! It’s one of our faves, too. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  14. Cristina says

    This is by far the best pesto I’ve ever made! I used walnuts instead of pine nuts and 2 full cups of basil because I didn’t have any parsley. I also used the fusilli from Trader Joe’s that was recommended and it pairs perfectly. Don’t skip on the cashew Parmesan either! It’s so easy to make and so satisfying. I love how protein packed this dish is and will probably make it 100 more times! Thank you!

  15. Amy says

    I made this recently and I can’t wait to make this again. I even used the pesto recipe to make a pesto pizza! I love love love this recipe!

      • Emily says

        So easy and delicious for my family as we adapt to a plant based diet. I plan to take this as a side to many a potluck in the future.

  16. Kait says

    I almost didn’t make this since peas are my least favorite vegetable, but I’m so glad I did. This is the best pesto pasta I’ve ever made and the flavor is incredible! Thanks for giving me even more reason to eat pasta all the time!!

  17. Kellie DiBiccari says

    The pea pesto was amazing! So easy to make and super flavorful. I used regular Parmesan cheese instead of vegan parm. Served with lentil pasta. I’ll be dreaming about this dinner for quite a while!

  18. Deb S. says

    I’ll be making this to give to someone. Would I add the arugula when I make it, or do I give them the pasta w/ pesto sauce & sun dried tomatoes…and give them the arugula on the side for them to add it when they’re ready to reheat and eat it?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deb, we would recommend leaving the arugula on the side and having them add it. Hope that helps!

  19. Jenna says

    Made this tonight and substituted out the Parmesan for nutritional yeast & served with edamame pasta and it was delicious!

    Thank you 🙏🏼

  20. Anita says

    Sheesh yet another out of the park recipe! YUM! That’s from even the non-vegans though we used vegan parmesan! Whoop whoop! Thank you for sharing, as always!

  21. shapelessjourneys says

    I used Nutritional yeast instead of vegan parmesan and it was delicious. What a great delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It adds flavor/saltiness, but feel free to omit and/or sub with additional salt/nutritional yeast.

  22. Caroline Shepard says

    This dish is so delicious! The first time I heard about a “non traditional” pesto I was a bit skeptical, but this has proven that you can make a pesto out of lots of “non-traditional” ingredients and make something super delicious! I think the sun-dried tomatoes and arugula really go well together, and putting it in the form of a pasta salad really gives it a fun spring pasta salad vibe. When I made it, I added fresh cherry tomatoes in addition to the sun-dried tomatoes (I love tomatoes!) and it was delicious! I love your recipes, and they helped me get started when I switched to a vegan diet. Thank you so much for creating and sharing all of the recipes you have so far. I’m always excited to browse your site and see what’s new. Keep up your amazing work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Caroline! We’re so glad you enjoy our recipes! xo

  23. Jovana Amidzic says

    Loooveee this! I made it with nutritional yeast instead of parmesan because we don’t have that in my country ? And also added grilled smoked tofu cut in cubes ?

  24. Pooja Mehta says

    This was amazing! My husband loved it, and this will now be a regular on the rotation. Parsley brings out such an amazing flavor in the pesto. The sun-dried tomatoes were the icing on the cake! Added mushrooms as well since I love them. Thanks Dana! :)

    • Tammy says

      This was the first Minimalist Baker recipe I ever tried over a year ago and at the time, I thought the flavors were good but it was too dry. Some tweaks I tried this time: Replaced half the oil in the pesto with reserved pasta water (to make it less calorie dense but I could have also used the full oil amount) and then splashed in even more water for a creamier mixture. Took some advice from folks in the comments and also included red pepper flakes and roasted cherry tomatoes, which adds moisture and a delightful savory tartness. More than doubled the arugula amount as well. I thought one “side” serving (when dividing a batch into four servings) was a decently sized meal on its own.

      Really glad I gave this recipe a second chance because it was incredibly delicious. Highly recommend eating it cold with extra parm!

  25. Erica says

    Loved the pea pesto! This is a surprisingly high protein meal, especially if you add vegan meatballs and use legume noodles (black bean, edamame, etc.). Perfect meal after the gym!

  26. Heather H Nibley says

    The first time I made this recipe, I decided to leave out the peas because: peas in pesto? Didn’t think I’d like it.

    Just made it for the second time WITH peas and oh my goodness, it is even more delicious.

    All I can say is THANK YOU and YUM!

  27. Allison says

    One of my favorite Minimalist Baker recipes!! And that’s saying something! I make this all the time with Barilla protein plus pasta for an extra protein packed vegan pasta dinner. What more could you want??

  28. Jean says

    Thank you for sharing this wonderful and easy recipe! My family loved it so much there weren’t any left over.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Jean! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xo

  29. Adrian Kingsberry says

    This recipe was so delicious! I fixed it for my husband and he went back for thirds lol. It’s been really hot in NC and it was great not have something so heavy but still filling. I will definitely continue to try your recipes.

  30. Wendy Raymer says

    It is so delicious!!!! Such a lovely green color and all that basil fragrance. Thanks for another wonderful recipe!

  31. Sophia Gunzburg says

    So delicious! My mom is not normally a pesto lover so we used more peas than the recipe said and she LOVED IT! She even asked me to make it again next week!!

  32. Barb says

    OMG!!! This was delicious. Perfect summery pasta meal. Saved a little pasta water to add. Otherwise made it exactly as recipe says. Will definitely make this again!!!

  33. Floyd's Mom says

    Made just the pesto (or peasto as my family kept calling it) for crostini and it was so good! Huge hit. THANK YOU for this recipe!

  34. Kelly says

    I made this last week and it was a hit in our house! I added a few more sun dried tomatoes than the recipe called for – so delicious!

  35. Rachel Goldfarb says

    I’ve made this twice now and absolutely love it! The first time I made it with oil, but because generally speaking I don’t cook with oil, I tried making it oil free. I’m not sure what the best way to do that is, in order to make it creamy. I think next time I may substitute an avocado. This time I had some oil free vegan cream cheese and I used a bunch more nutritional yeast to make it delicious. I also topped mine with a bunch of spinach, baby kale, cherry tomatoes, and shiitake mushrooms. AMAZING dish! Thanks so much!

  36. Kate says

    Made this last night, and it was really really delicious! The sweetness of the peas really softens the tang of the pesto and makes it very creamy. I added extra (ovenbaked in my case) tomatoes, and omitted the extra Tbsp of oil. I used regular pasta, and added extra nooch and a tablespoon of cashews as I was a bit short on vegan Parmesan. Will definitely make a again!! Would make an excellent, easy yet impressive dinner for guests too :)

  37. Lenguadita says

    We made this tonight. Subbed in 1/8 cup walnuts and 1/8 cup of pine nuts to make up the 1/4 cup. Also added 1 cup of thinly sliced button mushrooms to the sun dried tomatoes when cooking. Absolutely AMAZING.

  38. Joy says

    This was the most delicious, taste sensation pasta dish I’ve ever made! Will definitely make it again. Made with home grown basil and arugula (roquette in Australia!). Didn’t get a chance to also make the vegan cheese but went with some normal parmasan.

    Always takes me a bit longer than the recommended times… maybe I just stuff around too much ?

    Thanks for sharing. Amazing.

  39. Lindsay says

    Make this now! Love it. I’m a longtime fan of Dana- thanks for your wonderful, simple recipes. I’m also a longtime fan of pasta, but not the unhealthiness of most of it! I’m not vegan, but I’m always looking for ways to be healthier and cook at home more (vs. eat out).. so basically this is perfection. Sneaking the peas in the pesto is GENIUS! They don’t have a strong flavor, and you can always offset any “blandness” peas potentially could add with more spice, garlic, whatever you like. I made a huge batch as food prep for lunches for the week and it reheated beautifully. Just wanted to briefly echo what another review mentioned…I made the following modifications 1) Add more sun dried tomatoes…I put in 1/2 cup easily, 2) add red pepper flakes! I also 3) added a bit more olive oil, just to avoid dryness…Of course any tendency to it being dry is probably my fault somewhere. Dana knows what she’s doing. ;)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Charlotte, our understanding is that frozen peas are typically blanched briefly before freezing so they would not be raw. If using fresh peas, then yes, they would be raw. Hope that provides more clarity!

  40. Demi says

    Thankyou, Very much for sharing all these amazing recipes, im so greatful for your site, i am new to plant based eating, and your site, facebook,insta has helped me so,so much. Thankyou. PS i made this meal today after a busy day, so yummy, comforting & simple. =)

  41. Ginnis says

    This is wonderful. I made it completely oil free, by just using water and a smidgin of balsamic when sauteing the garlic and sun dried tomatoes. Yum!!!!

  42. Olga says

    To up the protein I grated some smoked tofu on top. I make pesto from anything green (even radish leaves). For nut allergies try raw pumpkin (pepitas) or sunflower seeds. Less expensive and mushy than pine nuts.

  43. Lydia Heron says

    I’m not usually very fond of pesto but I wanted to give this a try and it’s the best pesto I’ve ever had!
    I loved the tangyness due to the lemon (I used lime) and it’s not too oily.
    I’m definitely going to make this again! Thanks!

  44. Natalie says

    This is such an easy and fantastic recipe, I have made it many times when arugula is in season. Even my husband, who is not a big arugula fan, LOVES this pasta recipe. It’s on our weekly rotation during arugula season :)
    Thank you, Dana!!

  45. Suzanne says

    Holy crap Dana, on a scale of 1 to 10 this recipe is a 2000! I took some suggestions from others that recommend adding roasted cherry tomatoes (adds much needed moisture) and red pepper flakes for heat.

    To cut down on fat I used 2 TBS each water and EVOO too. Other than that, this recipe is just utter vegan perfection.

    I’m going to harvest all the basil growing in my garden and make this pesto to see in the winter months by freezing in an ice cube tray and vacuum sealng in freezer bags.

    The peas really really are delightfully sweet and pack a big protein punch,

    Chalk up another epic recipe in Dana’s vault of vegan deliciousness!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are so glad you enjoyed this recipe, Suzanne! Thanks for sharing your recipe changes :D

  46. Sarah says

    As usual with Dana’s recipes, it was outstanding! Due to personal preference, I omitted the parsley from the pesto and also omitted the sun-dried tomatoes. I bought the English peas from Trader Joe’s and used half in the pesto and the other half in the pasta. I just sautéed them with garlic in a little olive oil and threw them in with the cooked pasta. I could’ve eaten the entire pot! Thanks, Dana!

  47. Ruth Raymond says

    We just love this recipe! I have a friend who cannot eat cow’s milk, but is fine with goat, so I subbed in goat cheese, rather than go with the Vegan Parmesan. Huge hit. Works great cold as a dip, as well, and the colour is so intense and beautiful beside a bowl of bright red salsa and bright yellow turmeric hummus (your recipe, of course). Thank you for all your hard work and well tested recipes!
    We’re enjoying the cookbook very much as well.

  48. Claire says

    Is there anything I can use as a substitute for the oil? I’m trying use less oil in my diet but this recipe looks really good!

  49. Jessi Summers says

    This was so good! I omitted olive oil when I was sauteeing the sun-dried tomatoes and garlic because my sun-dried tomatoes are kept in oil already, I used walnuts in my pesto instead of the toasted pine nuts, just because I have more use for walnuts, and I used canned peas. I bet the pesto would have come out a little greener if I’d used fresh peas, but it tasted sooooo good! I just ate a whole plate and I’m so excited for the leftovers. A bunch of my friends said it looked great too so I made sure to share the recipe! This was really easy and really fast to make, would definitely make it again!

  50. Shanice says

    Hey Dana i was hoping to make a pasta salad next week for a picnic and i was hoping to use this recipe as a base! Would this be possible to be made overnight and left in the fridge before i serve it the next day? Thanks so much in advance!

  51. Jenn says

    I made this last night for a group of six people, a mix of vegans, vegetarians, and meat eaters. Except for one teenager who called it bland, everybody liked it but nobody raved. I’ve been reading other reviews and wondering if anything would make it better. I followed the recipe pretty closely but doubled it and used whole wheat pasta. The ingredients were expensive (pine nuts especially, but also the vegan parmesan, the sun dried tomatoes and even the basil, since I don’t grow it). Because of the recipe’s relative uniqueness, I’d like to keep it in my repertoire but only if it is something everybody really enjoys so I’m still thinking about this one.

  52. Emma says

    I love pasta and peas together and am going to make this tonight! Thank you so much for continuing to inspire me in the kitchen with your wonderful recipes.

  53. Amber says

    I’m a pregnant vegan who has been craving pesto pasta! This recipe surprised me just how delicious it turned out, so much flavour! Unfortunately I couldn’t find vegan parmesan cheese so I had to substitute with nutritional yeast flakes but still was amazing!

  54. Lieke says

    Love it love it love it! Tasty, creamy, easy and fast. Next time I will halve the amount of lemon, because it was a little too zingy for my taste. And also I would increase the amount of peas too 150 grams (because why not? :D). I also replaced halve of the olive oil with water. Thank you for this recipe!

    • Lieke says

      Oh, and I also added some fresh grape tomatoes for some extra veggies. Halved them and fried them a few minutes in a pan!

  55. Sarah says

    I found this recipe from Kiera Rose’s channel ages ago and I just made it for the first time tonight, it’s excellent! We have nut allergies here so I subbed the pine nuts with fresh eggplant and it worked perfectly. I read somewhere that if you don’t want or can’t use nuts in a recipe eggplant is the way to go. Maybe the protein content went down a little but oh well, the consistency and taste were perfect and it was still surprisingly filling. I also love how easy it is to doctor to your needs. This is totally going into my meal prep rotation from now on!

  56. Rachel Goldfarb says

    Oh…I wanted to add to my above comment…I generally loathe parsley and peas (husband loves them both though)! But somehow this sauce was still SO amazing!

  57. Rachel Goldfarb says

    GREAT recipe! I made this oil-free and salt-free, with a lentil penne and it was super delicious! The sauce is absolutely perfect :) the toasted pine nuts as a garnish was fantastic too. This was a fast and easy dish to prepare too!
    Trying to post a pic but it’s not working out.
    Thanks for all the wonderfully delicious recipes! ❤️❤️❤️

  58. Heather says

    This was amazing! I love the brightness the peas added to the pesto and the taste is phenomenal. Doubled this recipe and added olives for a potluck dinner I was going to. Everyone absolutely loved this!

    Curious to know, if I were to match a big batch of the pesto, how long could I keep it in the fridge or freezer for?

  59. Angie says

    Absolutely love this recipe! We’ve made it at-least 10 times by now, and its amazing every time! Great for taking with you on the go too, we make it a lot to bring camping/hiking/on beach days where we know we’ll be away from home for long periods of times, and it keeps great! Always satisfying and nutritious :)

  60. Mia says

    YUM! This was a fantastic recipe. Made directly as-is and loved every bite :)

    I have to give a shout out to Kiera Rose on YouTube for bringing this recipe to my attention in one of her videos — I love your recipes but had somehow missed this one!

  61. Malia says

    Thank you so much for this recipe! It has brightened my life! This is so easy, delicious, & versitile!!! I’ve made it three times with different ingredients I had laying around. Today I used foraged dandelions! Amazing! I love making pesto aioli with some of it.

  62. Lori says

    I love this recipe for summer. I’ve made it twice now and the second time I experimented with some modifications. I used Cilantro instead of parsley and I added a hunk of ginger too. I was scared to overdue the ginger, but next time I will add a little more. I gives a nice fresh zest to it. :)

  63. Joe says

    I love this pesto. I like it more than traditional pesto. Great for the whole family. Thanks for all your great recipes. It has helped with all the allergies in the family