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Recipe - Pea and Mint Pesto

by Erica Green

NOTE: Print this Page for easy reference when cooking.

 
Whilst basil and pine nut pesto is such an Italian classic, don't feel that you need to limit yourselves to this combination of ingredients.  There are so many other variations, and with peas and mint being such great flavour friends, they make a lovely fresh pesto.  I am not particularly fond of pine nuts, so in this recipe sunflower seeds successfully stand in their place.

 
Ingredients

• 1 cup frozen peas, thawed
• 1/2 cup mint leaves (well packed)
• 1/2 cup baby spinach leaves (well packed), alternate baby rocket leaves or a mixture of both
• 1 Tbsp. sunflower seeds
• 1 fat clove of garlic
• 1 Tbsp. lemon juice
• 3-4 Tbsp. olive oil
• salt and freshly cracked pepper to taste
• 1/4 cup grated parmesan cheese

 
Method

• Place all the ingredients, except the parmesan cheese in a small food processor, reserving a little bit of the oil to adjust the consistency if needed.
• Blitz to a paste.  Adjust the level of oil as required. 
• Add the parmesan and blitz to combine.
• Serve on crostini or pasta

About the Recipe

• This recipe is suitable for vegetarians and can be modified to be vegan friendly by omitting the parmesan cheese.
• You can make up the recipe in advance and can be successfully covered and stored in the fridge for a few days.
• Rocket will give the pesto quite a peppery taste and spinach will add a lovely green colour.  So, use this mix of greens to your own personal taste.

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