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.
11 K 4.7/5 (16 reviews)
Grade this recipe:
Keywords:
Last modified on: August 7th 2024
For 1 kg 50 g, you will need:

Change these quantities to make:
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
Shell pea pods to obtain 15.8 oz peas.

Stage 2 - 2 min.
Mint and pea pesto
Cook for 1 or 2 minutes in boiling salted water...

Stage 3 - 2 min.
Mint and pea pesto
...then refresh under cold water and drain.

Set aside.

Stage 4 - 7 min.
Mint and pea pesto
In a small pan over medium heat, pour in 5.3 oz pine nuts and roast until golden brown.

Set aside and leave to cool.

Stage 5 - 3 min.
Mint and pea pesto
Wash and dry 3 handfuls fresh mint leaves.

Stage 6 - 2 min.
Mint and pea pesto
Pour the mint leaves, peas, 6 tablespoons lemon juice, 6 pinches vitamin C, 15 tablespoons olive oil, salt and pepper into a high-sided container.

Mix well.

Stage 7 - 2 min.
Mint and pea pesto
Add grated 5.3 oz Parmesan (Parmigiano Reggiano) and pine nuts.

Stage 8 - 3 min.
Mint and pea pesto
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 recipe100 RDI=40 %90 RDI=9 %360 RDI=50 %3,970 RDI=200 %16,610 RDI: 200 %
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 Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 1 kg 50 g : 16.70 €

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)
Other recipes you may also like
"Au vert" beef
"Au vert" beef
A piece of beef of your choice, grilled and accompanied by sautéed greens and beet tops.
May 19th 202521 K 40 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017469 K4.2 2 hours 15 min.
Preserved tomatoes
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.
February 21th 2011348 K4.8 5 hours 6 min.
Bechamel sauce
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.
June 13th 2024438 K4.3 20 min.
Stewed apricots
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way.
July 12th 2023803 K 143.5 1 hour 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-20)

*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