1,558 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

21 K 4.7/5 (16 reviews)

30 min.

Easy

5.60 €

350 g

9 Ingredients

Last modified on: August 7^th 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

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.

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 (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 %

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)

Other recipes you may also like

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017438 K3.5 15 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018444 K 15 30 min.

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 21^th 2017485 K4.2 2 hours 15 min.

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.

February 21^th 2011325 K 24 35 min.

Foie gras cured in salt

This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.

December 23^th 2017581 K5 2 days 16 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.