This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Mint and pea pesto
Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.
13 K 4.7/5 (16 reviews)
30 min.
Easy
350 g
9 IngredientsLast modified on: August 7th 2024
For 350 g, you will need:
- 1
150 g peas - 2
50 g pine nuts - 3
1 handful fresh mint leaves - 4
2 tablespoons lemon juice - 5
2 pinches vitamin C (optional) - 6
5 tablespoons olive oil - 7
50 g Parmesan (Parmigiano Reggiano) - 8
salt - 9
pepper - Total weight: 365 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 150 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 1 handful fresh mint leaves.
Stage 6 - 2 min.
Stage 7 - 2 min.
Add grated 50 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 | 30 RDI=10 % | 30 RDI=3 % | 120 RDI=20 % | 1,320 RDI=70 % | 5,540 RDI: 70 % |
| 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 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
Like these other recipes: Pea and avocado salad, Rice and peas, Baby broad beans and peas with rice and mascarpone , Pea risotto "Mantecare", Chinese style chicken, ... See them all 20
Parmesan (Parmigiano Reggiano)
Like these other recipes: Tomato foccacia, Parmesan cauliflower cheese, Crispy rolls with chicken and leek, Turnip and Jerusalem artichoke soup, Spaghetti Carbonara, ... See them all 60
Pine nuts
Like these other recipes: Sorrel pesto, Crunchy salad, Pesto, Spinach and ricotta ravioli, Greek Pesto, ... See them all 9
Olive oil
Like these other recipes: Cheese and tomato tart, Firied fillet of sea bream with polenta, Thaï rice with small vegetables, Vegetable clafoutis, New Italian-style peas, ... See them all 531
Other recipes you may also like
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when...October 3rd 2018233 K4 50 min.
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.March 25th 2020151 K 50 min.
Quince jelly
This quince jelly, with a very pronounced taste, will delight lovers of this fruit.October 23th 202228 K 1 hour 45 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020536 K 44.2 14 hours 30 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017767 K 313.7 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-08-31)
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.