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Spring Vegetable Pesto

This vibrant and flavorful spring vegetable pesto recipe is a celebration of the season's bounty. The fresh English peas, asparagus, spinach, and parsley come together with pine nuts, garlic, and Parmesan cheese to create a deliciously creamy and aromatic pesto that's perfect for pasta, sandwiches, or as a dip. The bright green color of this pesto is not only visually stunning, but also a testament to the freshness of the ingredients used. Whip up a batch of this pesto and savor the taste of springtime with every bite.



  • 1 cup fresh English peas, shelled
  • 1 cup fresh asparagus, tough ends removed and chopped into 1-inch pieces
  • 1/2 cup fresh spinach leaves
  • 1/2 cup fresh parsley leaves
  • 1/4 cup chopped scallions
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1 Tablespoon Veggie Blend
  • 1/3 cup Mojo Garlic Sauce
  • Salt and freshly ground black pepper to taste



  1. Blanch the English peas and asparagus in a pot of boiling salted water for 2-3 minutes, until just tender. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. In a food processor, combine the blanched peas and asparagus, spinach, parsley, scallions, Parmesan cheese, pine nuts, and veggie blend. Pulse until the ingredients are finely chopped.
  3. While the food processor is running, slowly pour in the mojo until the pesto is smooth and creamy. Season with salt and pepper to taste.
  4. Serve the pesto with your favorite pasta, as a spread on toasted bread, or toss on roasted vegetables. It's also a delicious finishing touch to add a tablespoon into soups before eating. You can also store any leftovers in an airtight container in the refrigerator for up to 1 week. Enjoy!

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