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Y’all, it’s my favorite time of year. Spring? Nope, rosé season! Rosé is my drink of choice, honestly all year round, but there’s something about this time of year that just screams rosé. Light and refreshing, it’s easy to drink when the weather gets warm and pairs so well with spring produce. Rosé is the perfect choice for entertaining, whether that’s drinks and apps with girlfriends, a neighborhood cookout or poolside get together. I’m excited to work with Prophecy Rosé to share a recipe that pairs perfectly with my favorite drink!
When I’m on the hunt for a rosé I look for something on the drier side that’s light and crisp, preferably from the south of France (all the best rosé come from there). And it doesn’t hurt to have an intriguing label that will look cute on your bar cart or table. Prophecy’s new Rosé is just that – delicate and bright with flavors of melon and citrus with a crisp, refreshing finish. The type of wine that begs for an evening on the back porch with good friends, good conversation and lots of laughter. You’ll need snacks with that wine, which brings me to Spring Pea Pesto! When thinking of spring entertaining I think of fresh green veggies. Rosé calls for something light and fresh, but can stand up to powerful flavors, like basil. This pesto uses the best of spring produce by replacing most of the traditional pine nuts usually found in pesto with peas and plenty of fresh basil. The lemon compliments the citrus notes of Prophecy Rosé. Check out the recipe below!
Ingredients
- 1/2 cup fresh peas blanched or frozen peas thawed
- 1/4 cup pine nuts
- 1/4 cup grated parmesan cheese
- 2 oz fresh basil (about two handfuls)
- juice + zest of 1/2 lemon
- 1 clove minced garlic
- 1/2 tsp salt
- 2 tbsp olive oil
Directions
- Add all ingredients except olive oil to a food processor and pulse for 1-2 minutes until blended. You may need to stop and scrape down sides of the food processor.
- Pulse again and slowly pour in olive oil until combined.
- Serve with fresh crudité.
A few notes on this recipe – if you don’t have a food processor, you can use a blender, it will just take a bit longer to combine. You could also mix it up by switching out some of the fresh basil for fresh mint. The pesto is very versatile and can be used as a dip or sauce for grilled chicken or pasta. I added it to some crostini with goat cheese, perfect for entertaining!
Rosé and snacks, sounds like a good excuse to have a girls night, right? I want to know – what’s your favorite recipe for spring entertaining?
Biscuits & blessings,
Leels
Ok this seriously sounds delicious! I’d never think to make pesto out of peas!
Ooh! This rose sounds delicious! Love the idea of changing up the pesto with mint. Great compliment to peas, I think!
They go great together!
I’m totally with you girl, Rosé is absolutely one of my favorites!! Especially during the summer!!! And I’ll be trying this pesto out for sure!!
Yay let me know what you think!
They sound like they pair perfectly together! I never would’ve thought to add mint to pesto!
I like to mix up my herbs every now and then!
That looks so good! My favorite spring recipes are always patio-worthy. This one would be perfect!
Yes, patio season is the best!!
This sounds delicious!! I can’t wait to try it!
Yay, let me know what you think!
My husband and I are HUGE fans of pesto, so I definitely need to try this recipe out!
And yaaaaaas to it being rosé season!!
I love food! Now this is a blog I can appreciate!
Thanks Stacey!