Mint and pea pesto
Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.
5,023 4.7/5 (16 reviews)
30 min.
Easy
175 g
9 IngredientsLast modified on: August 7th 2024
For 175 g, you will need:
- 1
75 g peas - 2
25 g pine nuts - 3
½ handful fresh mint leaves - 4
1 tablespoon lemon juice - 5
1 pinch vitamin C (optional) - 6
2.5 tablespoons olive oil - 7
25 g Parmesan (Parmigiano Reggiano) - 8
salt - 9
pepper - Total weight: 185 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 9 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Shell pea pods to obtain 75 g peas.
Stage 2 - 2 min.
Cook for 1 or 2 minutes in boiling salted water...
Stage 3 - 2 min.
Stage 4 - 7 min.
Stage 5 - 3 min.
Wash and dry ½ handful fresh mint leaves.
Stage 6 - 2 min.
Stage 7 - 2 min.
Add grated 25 g Parmesan (Parmigiano Reggiano) and pine nuts.
Stage 8 - 3 min.
Remarks
You can also use frozen peas instead of fresh ones.
In step 8, you can adjust the texture by adding a little more olive oil.
the vitamin C, although optional, is there to ensure a beautiful green color over time, so don't hesitate to add some if you can.
In step 8, you can adjust the texture by adding a little more olive oil.
the vitamin C, although optional, is there to ensure a beautiful green color over time, so don't hesitate to add some if you can.
Keeping: Several days in a closed jar.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=6 % | 20 RDI=1 % | 60 RDI=9 % | 660 RDI=30 % | 2,770 RDI: 30 % |
| Per 100 g | 9 RDI=3 % | 8 RDI=1 % | 30 RDI=5 % | 360 RDI=20 % | 1,520 RDI: 20 % |
How much will it cost?
- For 175 g : 2.80 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Peas
Like these other recipes: Chinese Soup, Baby broad beans and peas with rice and mascarpone , New York style pasta, Fish fillet in express cooking envelope, Macédoine of vegetables, ... See them all 19
Pine nuts
Like these other recipes: Crunchy salad, Purple Pesto, Kalamata Salad, Spinach and ricotta ravioli, Greek Pesto, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Nanou's red cabbage salad, Meatballs, Tomato foccacia, Tomato tatin, Vegetable tian, ... See them all 54
Olive oil
Like these other recipes: Two-olive ciabatta, Greek style sandwiches, Beetroot and fried chicken salad, Pan-fried fish fillets, braised cabbage with Noilly Prat, Vegetable tian, ... See them all 511
Other recipes you may also like
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.November 4th 20131.37 M 65 1 hour 30 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.19 M 23.8 6 hours 30 min.
Salmon "en papillote" with small vegetables
A fresh salmon escalope just salt and pepper with small dices of small vegetables.June 22th 2011241 K 15 1 hour 30 min.
How to cook bacon and remove excess fat
To prevent excess fat in a recipe using bacon, you can "blanch" it before use, leaving most of the fat in the pan with the water.February 21th 2011378 K 44.8 15 min.
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...June 12th 2011381 K5 2 hours 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.