Green Pea Pesto
Whip up a batch of this fresh green pea pesto in just ten minutes!
Super vibrant and utterly delish, this lush green pea pesto is packed full of fresh herbs for a light and bright dip ready to spread on just about anything!
Banging flavour to add to just about everything!
Eat it for brekky!
Swap your morning avocado toast for this smashed pea spread. This delish pesto is serving up protein from the cottage cheese and the peas, making it a fab balanced breakfast when served on wholegrain toast.
Add it to sandwiches, wraps and nourish bowls
This versatile little spread is the perfect addition to your lunch! I love spreading it on the base of a wrap, then loading it up with salad and halloumi for a delish meal. It’s also great to dollop on the side of your nourish bowl.
Serve it as a dip
The freshness of this herby pea dip makes it the perfect partner to cheese and charcuterie boards! Or skip the fuss and jump straight in with a cracker for the ultimate afternoon snack.
More Healthy Recipe Ideas
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More Healthy Recipe Ideas 〰️
Recipe Variations
Try swapping out the mint and dill for a generous bunch of coriander, being sure to wash it very thoroughly to remove any sand that’s still hanging around.
Use lime instead of lemon and add a fresh red chilli (seeds left in if you’re brave!) for a tasty pesto!
Green Pea Pesto
Ingredients
- 2 cups frozen baby peas
- 1 bunch of mint
- 1 bunch of dill
- Zest and juice of 1 lemon
- 1/4 cup extra virgin olive oil
- 1/2 cup cottage cheese
- 1/2 cup grana padano, freshly grated
- Salt and pepper, to taste
Instructions
- Place the frozen peas into a bowl and cover with hot water. Set aside to defrost while you prepare the herbs.
- Pick the leaves from the mint and the dill, discarding the stems. Wash the herb leaves, then use a salad spinner to remove any excess water (or lightly pat with a tea towel).
- Drain the peas, then add them to food processor or blender with the herbs, lemon zest, lemon juice and olive oil.
- Blitz the pea mixture, stopping intermittently to scrape down the sides as needed. Blend until the mixture forms a pesto that is evenly combined but still has a bit of texture.
- Add the cottage cheese and grana padano, then pulse to combine. Taste and adjust with salt and lemon juice as needed. Add pepper if using.
- Serve your pesto as a dip, on toast or in sandwiches/wraps. Yum!
- Store the pesto in the fridge for up to 4 days by placing it in a jar and covering the surface area with a thin layer of olive oil.
