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Mint and pea pesto

Name: Mint and pea pesto
Prep time: 17 min
Cook time: 9 min
Total time: 26 min
Yield: 350 g
Cuisine: French
Ingredients: 150 g peas; 50 g pine nuts; 1 handful fresh mint leaves; 2 tablespoons lemon juice; 2 pinches vitamin C; 5 tablespoons olive oil; 50 g Parmesan (Parmigiano Reggiano); Salt; Pepper

Here's a version of pesto with mint and peas, for a very fresh take on this famous Italian sauce.

22 K 4.7/5 (16 reviews)295278

Duration

30 min.

Difficulty

Easy

Last modified on: August 7^th 2024

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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

Times for this recipe

Preparation

20 min.

Cooking

9 min.

All in all

30 min.

Preparation 20 min.

Cooking 9 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.

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.

...then refresh under cold water and drain.

Set aside.

Stage 4 - ⌛ 7 min.

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.

Wash and dry 1 handful fresh mint leaves.

Stage 6 - ⌛ 2 min.

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.

Add grated 50 g Parmesan (Parmigiano Reggiano) and pine nuts.

Stage 8 - ⌛ 3 min.

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	Carbohydrates	Fats	Calories	Energy
Per 100 g	9 g RDI=10 %	8 g RDI=2 %	32 g RDI=33 %	362 kcal RDI=13 %	1,516 kJ RDI=13 %
Whole recipe	33 g RDI=38 %	30 g RDI=9 %	118 g RDI=120 %	1,322 kcal RDI=49 %	5,535 kJ RDI=49 %