This green pesto is a quick and easy one that can be used and made in multiple ways. You can substitute in any variety of greens, leafy or otherwise, if you don't have peas, so it's perfect for finishing off leftovers in a yummy, healthy way. You can have it drizzled over a dish (even scrambled eggs)stirred through pasta, as a dip for bread and they are a great partner paired with my eggless frittatas.

You can add grated parmesan if you wish, but it is equally good without. This recipe uses peas, frozen work a treat and provide a great source of plant-based protein as well as Vitamin C. If serving with pasta, try adding halved cherry tomatoes just before serving.  

Ingredients:

  • 3-4 handfuls cooked garden peas, defrosted if frozen (or any other leafy green) (approx 100g) 
  • 60 grams pumpkin seeds, toasted 
  • Zest and juice of 1 lemon 
  • 1 garlic clove 
  • Small bunch of parsley, including stalks 
  • Small bunch of basil, including stalks 
  • 160 millilitres of extra-virgin olive oil 
  • Good pinch of sea salt 

Makes 1 jar (approx 200 milliltres)  

Method:

  1. Place all the ingredients in a food processer and blend until the mixture is slightly smooth, but there is still texture (i.e. there are still flecks of the greens and bits of seeds). 
  2. Store the pesto in jars and cover contents with a thin layer of olive oil. Use within 10 days. 
  3. That's it! 

Hungry for more?

Try Nena's eggless frittatas to go with the pesto. 

EGGLESS MUSHROOM AND GREENS FRITTATA

Or, here's another way to use up peas, for an easy, protein packed lunch.

PEA AND MINT SOUP