Green pea pesto

Green pea pesto with fresh mint, garlic and olive oil. Tastes great on toasted wholemeal bread but can also be served with pasta as a traditional, basil pesto replacement. We used frozen garden peas, fresh one is not suitable for this dish. Food processor is necessary as hand blender would make it too smooth. It needs to have a bit of a texture, so the peas should be finely chopped not smooth. We serve it sometimes with fusilli and cubed ham. Enjoy.

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Recipe tip

Try serving with parmesan shavings. It tastes even better.

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Green pea pesto

Our rating: 51

Green pea pesto


  • 700 g (24 oz) frozen green peas
  • 6 fresh mint stems, leaves only
  • 1 tbsp lemon juice
  • 2 garlic cloves
  • 2 tbsp olive oil
  • sea salt and freshly ground pepper


  • Defrost the peas under a warm running water.
  • Place the garlic and mint in a food processor, blitz until finely chopped.
  • Add the peas, lemon juice and olive oil, pulse couple of times until a paste is formed, peas should be chopped into very fine pieces, but not completely smooth.
  • Taste and season with sea salt and freshly ground pepper.
  • Serve on toasted ciabatta, french baguette or with freshly cooked pasta (penne or fusilli).


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