Ina Garten Pesto Pea Salad – Bright, Creamy, and Bursting with Fresh Flavor
This simple salad combines thawed frozen peas with a homemade or store-bought pesto sauce, Parmesan cheese, and sometimes a touch of mayonnaise or sour cream for creaminess. It’s tossed together cold and served as a chilled side or light lunch.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salad
- Method: No-cook
- Cuisine: American
Ingredients
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4 cups frozen green peas, thawed and drained
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⅓ cup pesto (homemade or high-quality store-bought)
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¼ cup grated Parmesan cheese
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2 tablespoons sour cream or mayonnaise (optional, for creaminess)
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1 tablespoon fresh lemon juice
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Salt and freshly ground black pepper, to taste
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Optional: pine nuts or toasted almonds for garnish
Instructions
Place frozen peas in a colander and run under cold water until thawed. Drain thoroughly and pat dry with paper towels.
In a medium bowl, whisk together the pesto, sour cream or mayo (if using), lemon juice, and Parmesan cheese.
Add the peas to the bowl and gently toss until fully coated with the pesto mixture.
Taste and season with salt and pepper. Cover and refrigerate for at least 30 minutes to let flavors meld.
Serve cold or at room temperature. Garnish with extra Parmesan or toasted pine nuts if desired.