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.
16 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=9 % | 30 RDI=2 % | 120 RDI=10 % | 1,320 RDI=50 % | 5,540 RDI: 50 % |
| Per 100 g | 9 RDI=3 % | 8 RDI=1 % | 30 RDI=4 % | 360 RDI=10 % | 1,520 RDI: 10 % |
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: Chicken breasts in a potato crust, Pea and avocado salad, French-style peas, Salmon "en papillote" with small vegetables, Fish fillet in express cooking envelope, ... See them all 20
Pine nuts
Like these other recipes: Sorrel pesto, Purple Pesto, Greek-style stuffed courgettes, Kalamata Salad, Chocolate mendiants, ... See them all 9
Parmesan (Parmigiano Reggiano)
Like these other recipes: Pistachio and spinach pesto, Beet leaf pesto, Creamy risotto with vegetables , Curried prawn risotto, Broad bean salad with Parmesan, ... See them all 61
Olive oil
Like these other recipes: Coriander and cashew nut pesto, Seafood sauerkraut, Sliced veal with leeks and mushrooms, Express chilli con carne, Zucchini ripiene, ... See them all 532
Other recipes you may also like
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010303 K 14.2 15 min.
Chinese style chicken
Only "chinese style", not a true chinese recipe. February 28th 2012315 K4 1 hour 40 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015411 K3.3 55 min.
When to add salt to cooking water?
Is it better to salt cooking water, for vegetables for example, at the beginning when it is cold or when it boils? I always heard that one should salt "after", when water is boiling, because if it is salted "before" it will take longer to boil. True or false? Let's try the experiment... July 25th 2017151 K4 15 min.
How to cook red meat properly
Cooking red meat well is not as simple as it might seem. Even if you start with high quality meat, with poor cooking it can become dry and tough. Here's a way that will guarantee you a perfect result. October 13th 2010484 K2.7 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.