Minty Pea Pesto


I love all types of pesto and this one can be used in many ways….

Sandwich/wrap/pita filling – it’s great with leftover lamb or chicken

As a dip, a pop of green on a meze plate always looks good and this is lovely and fresh tasting

Mixed through pasta as a vegetarian pasta sauce, (peas giving you some protein) add squeeze of lemon and extra olive oil or in Pesto Chicken Pasta

Time Saving Tip: this can be made ahead and stored in the fridge for a few days just put a layer of olive oil on top and seal the container tightly, mix the oil through when you are ready to use it or it can be frozen for about a month so you can use it for another time as well.

Recipe makes 2 big cups worth.

You start with this…


pop it in the Thermomix or blender like so..

Minty Pea Pesto


  • 2 C (260g) frozen peas
  • 50 g parmesan cheese, roughly chopped
  • 2 garlic cloves
  • 50 g pine nuts, lightly toasted (optional but taste better if they are)
  • handful of fresh mint leaves
  • pinch sea salt & cracked pepper
  • 5 Tbsp olive oil


  1. Blanch peas in boiling water - just a couple of minutes until they rise to the top, drain and run under cold water to stop the cooking process and allow to cool.
  2. Meanwhile lightly toast the pine nuts, (line a small baking tray with baking paper, spread out the nuts and toast at 180 C for 5 - 10 minutes, give them a shake or two during this to make sure you don't burn them )
  3. Grate parmesan cheese - in the Thermomix that's 10 seconds / speed 9. If using a blender either hand grate or blitz the cheese in the blender
  4. Add all the other ingredients and blend Speed 5 / 5 seconds for a chunky consistency or scrape the sides and go for another 5 seconds if you want it a bit smoother. In the blender just go for it until you get the consistency you are after.
  5. The pesto can be frozen at this stage if you don't want to use it all in the next couple of days

and end up with this


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