Pea and Mint Pesto
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.
Equipment
- micro grater
- small pot
- mixing bowl
- strainer
- small pan
- food processor
Ingredients
- 150 gram peas, frozen
- ¼ bunch parsley
- 3 sprigs mint
- 1 garlic clove, peeled
- ½ lemon
- 25 gram pine nuts
- 10 gram parmesan
- 70 millilitre olive oil
- salt and pepper to taste
Instructions
- 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.
Notes
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
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 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 646IU13%
Vitamin C 35mg42%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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