Spring Pea and Kale Pesto

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Adjust Servings:
1 cup Frozen Peas
1 cup, chopped Kale
0.3 cup, chopped Raw Walnuts
1 clove Garlic
3 Tablespoons Extra Virgin Olive Oil
0.5 teaspoons Salt
0.25 teaspoons Ground Black Pepper
2 Tablespoons Greek Yogurt

Spring Pea and Kale Pesto

  • 10 minutes
  • Serves 5
  • Easy




Just like with hummus, I love making variations of pesto.

Though the original basil with pine nuts and lots of parmesan cheese pesto is a classic, I sometimes prefer this creamy version.

Also, making pesto was the gate way to making homemade sauces for me. It’s a game changer, plus have you read the ingredient list on store bought sauces? Meh…

The formula to any pesto is: something green, something nutty, good quality extra virgin olive oil, and something cheesy, in this case my ‘cheese’ is greek yogurt.



Pan Fry The Peas

Toss the frozen or defrosted peas into a hot, dry pan and cook on the stovetop for 2-3 minutes constantly stirring on high heat until the peas are heated through.

Once cooked, transfer into your food processor or blender.


Make The Pesto

To the peas in your food processor or blender, add the chopped kale, chopped walnuts, 2 tbsp of olive oil, salt, pepper, and a crushed clove of garlic.

Blend until well combined. If your mixture is a bit dry add the last 1 tbsp of olive oil and mix again.

Transfer the pesto into a bowl and fold in the greek yogurt with a spoon, adjust salt & pepper if needed.



You can serve this pesto cold or warm!

Toss it with pasta, serve it over chicken (my fave!), fish, or vegetables with quinoa, the possibilities are endless!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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