Pea Shoot and Mint Pesto – Spring’s Freshest Green Sauce

Spring arrives not with a bang, but with a whisper: the soft green of new leaves, the sweet crunch of fresh peas, and the cool snap of mint in the morning air. In the kitchen, these signals inspire a fresh, lively alternative to traditional pesto—Pea Shoot and Mint Pesto, a sauce that tastes like sunshine, dew, and the start of something new.

This springtime pesto is delicate, herbaceous, and subtly sweet, made from tender pea shoots, fragrant mint leaves, and a touch of lemon and cheese. It’s the perfect sauce for light pastas, grain bowls, or as a bright counterpoint to creamy cheeses and roasted vegetables.

In this article, we’ll explore the beauty of seasonal cooking with early greens and show you exactly how to make, use, and love this vibrant pesto.

Why Pea Shoots and Mint?

1. Pea Shoots – Spring’s First Gift

Pea shoots are the young tendrils and leaves of the pea plant, harvested before the pods develop. They’re:
• Tender and sweet, with a flavor reminiscent of fresh peas
• Nutrient-rich and antioxidant-loaded
• Commonly found at farmers markets or in CSA boxes during spring

2. Mint – Fragrant, Bright, and Cooling

Mint adds a:
• Lively aromatic lift
• Cool, herbal snap
• Subtle contrast to the buttery texture of pea shoots

Together, they create a pesto that’s more floral than fiery, more spring picnic than rustic hearth.

Ingredients for Pea Shoot and Mint Pesto

This pesto is built on delicate spring greens, so use the freshest, most vibrant herbs you can find.

How to Make Pea Shoot and Mint Pesto – Step-by-Step

Ingredients:

• 2 packed cups pea shoots
• ½ packed cup fresh mint leaves
• ¼ cup toasted almonds or pistachios
• ½ cup grated Parmigiano or Ricotta Salata
• 1 small garlic clove (optional)
• Zest and juice of 1 lemon
• ½ cup extra virgin olive oil
• Salt to taste

Instructions:

1. Optional: Blanch pea shoots in boiling water for 20 seconds; cool in ice bath, drain, and squeeze dry
2. Toast nuts until fragrant; cool
3. In food processor, pulse garlic and nuts
4. Add pea shoots, mint, lemon zest/juice, and cheese; pulse
5. Slowly drizzle in olive oil while blending until creamy
6. Season with salt and blend again

Result: A silky, spoonable green sauce, soft in color and vibrant in aroma.

Flavor Profile – Light, Sweet, and Floral

Expect:
• Sweetness from pea shoots
• Crisp, clean notes from mint and lemon
• Creamy depth from cheese
• Aromatic finish that lingers lightly

This is pesto on its most elegant behavior—no bitterness, no burn, just smooth, balanced flavor.

Best Ways to Use Pea Shoot and Mint Pesto

Pasta Pairings:
• Angel hair or tagliolini with spring vegetables
• Orecchiette with peas, asparagus, or fava beans
• Toss with goat cheese ravioli or ricotta gnocchi

Grain and Salad Bowls:
• Drizzle on quinoa or farro with roasted carrots and radishes
• Swirl into couscous with chickpeas and feta
• Use as a dressing base for lentil salads

Spring Boards and Toasts:
• Serve with fresh burrata or ricotta
• Spread on toasted sourdough with soft-boiled eggs
• Add to a charcuterie board with almonds and prosciutto

Other Uses:
• Dollop on grilled salmon or shrimp
• Stir into pea soup or cream of asparagus
• Mix into risotto primavera

Storage Tips

• Store in a sealed jar with olive oil on top
• Best used within 3–4 days (greens are delicate)
• Freeze in cubes without cheese for up to 2 months
• Stir before serving; pea shoots can separate slightly

Variations and Twists

Vegan Version:
• Omit cheese and use:
• 1 tbsp nutritional yeast
• 1 tsp white miso for depth

Creamier Option:
• Add 2–3 tbsp of whole milk ricotta or Greek yogurt
• Transforms it into a spread or dip

Bolder Flavor:
• Add ½ cup fresh parsley for added earthiness
• Swap almonds for roasted cashews for richness

Final Thoughts – The Essence of Renewal in a Jar

Pea Shoot and Mint Pesto is pesto reborn—a signal of the season, a reminder of renewal, and a celebration of everything young, green, and full of promise. It’s gentle enough for morning toasts, refined enough for spring dinner parties, and easy enough for everyday pasta.

When the world turns green again, your pesto should too. And this one? It’s the perfect shade of spring.