Pea and Mint Pesto
Shilpi & Etienne | between2kitchens
Pea and mint pesto is quick and easy to make but so versatile! Think antipasto dip, salad dressing, pasta sauce or simply served on a cracker as a vegetarian canape.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Condiment, Sauces, Snack
Cuisine Western
Servings 275 g (9.7oz)
Calories 234 kcal
micro grater
small pot
mixing bowl
strainer
small pan
food processor
Bring a small pot with water to a boil. Place the frozen peas in a heatproof bowl and cover with the boiling water.
Meanwhile pick the parsley and mint leaves from their stem and set aside.
In a small pan toast the pine nuts without oil on medium heat until they are lightly coloured from the outside.
Strain the peas and set aside.
In a food processor add the toasted pine nuts, grate the garlic clove and lemon zest over the top.
Pour the olive oil and blitz for about 30 seconds until well combined.
Now add the parsley, mint and strained peas. Grate the parmesan on top and squeeze the juice of half a lemon.
Season with salt and pepper and blitz for about 1 minute until smooth but still chunky.
Adjust the seasoning if needed and serve the pesto as a dip, dressing or pasta sauce.
storage and freezing
Pesto, refrigerated stored in an airtight container stays fresh for a week. It can be frozen too for up to 3 months.
Nutrition Facts
Pea and Mint Pesto
Amount Per Serving (40 g)
Calories 234
Calories from Fat 189
% Daily Value*
Fat 21g32%
Cholesterol 2mg1%
Sodium 45mg2%
Carbohydrates 9g3%
Fiber 3g 13%
Sugar 3g 3%
Protein 4g8%
Vitamin A 646IU13%
Vitamin C 35mg42%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.