Cooking-ez.com

1,543 easy and fully explained recipes, with +66K photos and 78 videos

Mint and pea pesto

Mint and pea pesto
Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.
20 K 4.7/5 (16 reviews)
Grade this recipe:
duree30 min. difficultéEasy prix5.60 € pour combien350 g ingredients9 Ingredients
Keywords:
Last modified on: August 7th 2024
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 350 g, you will need:
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 9 min.
All in all: 30 min.
When should you start or finish this recipe?
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.
Mint and pea pesto : Stage 1
Shell pea pods to obtain 150 g peas.
Stage 2 - ⌛ 2 min.
Mint and pea pesto : Stage 2
Cook for 1 or 2 minutes in boiling salted water...
Stage 3 - ⌛ 2 min.
Mint and pea pesto : Stage 3
...then refresh under cold water and drain.

Set aside.
Stage 4 - ⌛ 7 min.
Mint and pea pesto : Stage 4
In a small pan over medium heat, pour in 50 g pine nuts and roast until golden brown.

Set aside and leave to cool.
Stage 5 - ⌛ 3 min.
Mint and pea pesto : Stage 5
Wash and dry 1 handful fresh mint leaves.
Stage 6 - ⌛ 2 min.
Mint and pea pesto : Stage 6
Pour the mint leaves, peas, 2 tablespoons lemon juice, 2 pinches vitamin C, 5 tablespoons olive oil, salt and pepper into a high-sided container.

Mix well.
Stage 7 - ⌛ 2 min.
Mint and pea pesto : Stage 7
Add grated 50 g Parmesan (Parmigiano Reggiano) and pine nuts.
Stage 8 - ⌛ 3 min.
Mint and pea pesto : Stage 8
Blend again, your mint and pea pesto is ready.

Check the seasoning.
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.
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 recipe30 RDI=10 %30 RDI=3 %120 RDI=20 %1,320 RDI=70 %5,540 RDI: 70 %
Per 100 g9 RDI=3 %8 RDI=1 %30 RDI=5 %360 RDI=20 %1,520 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk
How much will it cost?
  • For 350 g : 5.60 €

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
Peas

Like these other recipes: Baked Mont d'Or with diced mixed vegetables, Salmon "en papillote" with small vegetables, Macédoine of vegetables, Fillet of pollack cooked in two stages, Chinese style chicken, ... See them all 20

Pine nuts
Pine nuts

Like these other recipes: Crunchy salad, Greek Pesto, Sorrel pesto, Greek-style stuffed courgettes, Purple Pesto, ... See them all 9

Parmesan (Parmigiano Reggiano)
Parmesan (Parmigiano Reggiano)

Like these other recipes: Scallops with green asparagus tips and parmesan, Tagliatelle and courgette spaghetti, carbonara style, Parmesan cauliflower cheese, Caesar salad, Spaghetti with mussels and basil, ... See them all 64

Olive oil
Olive oil

Like these other recipes: Avocado and smoked salmon terrine , Cretan Bread, Herb olive oil, Pan-fried scallops and chanterelles with Noilly Prat sauce, Warm lentil salad, ... See them all 550

Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018349 K4 2 hours 30 min.
Potimarron (Japanese chestnut pumpkin) purée
Potimarron (Japanese chestnut pumpkin) purée
Potimarron can be easily made into purée, you don't need to peel it, which makes for a quick and delicious recipe.
October 13th 2010343 K4.6 1 hour 15 min.
Boeuf (beef) bourguignon
Boeuf (beef) bourguignon
Bœuf bourguignon is a traditional recipe of French cuisine (bourguignon means from Burgundy). It's chunks of meat cooked slowly with bacon, onions, carrots and mushrooms in red wine.
February 21th 2011494 K 32.5 4 hours 20 min.
Toasted flaked almonds
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
March 9th 2020345 K4.8 30 min.
How to prepare endives
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems.
February 14th 2012495 K3.7 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page