Pea and Mint Pesto
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Pea and Mint Pesto is an essential, easy vegan recipe for any plant-pusher! Give your pesto a Wicked twist with Chef Chad’s pea and mint hot take; expect a fresh and bright citrus kick, along with aromatic mint and sweetness from the peas. It’s fresh, punchy, and fragrant…and extremely versatile. The flavour combos are endless – make up a big batch and mix with a smashed avo for tasty avocado toast, stir into cooked pasta for a fun-packed lunch/meal prep feast, mix with Good Catch Tuna for a grab-and-go sandwich, or use as a dip for veggies! A batch of this will keep in the fridge for about 5 days. Crack out the food processor and let’s get going.
Ingredients
Units
Scale
- 1 white onion, rough chopped
- 4 garlic cloves, crushed and chopped
- Handful fresh basil, remove leaves from stem
- Handful fresh mint, remove leaves from stem
- 2 cups frozen peas, thawed
- 3/4 cup Pine nuts, lightly toasted in a dry pan
- 1/2 fresh lemon, juiced
- 1 TBSP fresh lemon rind, zested (or finely chopped)
- Chili flakes
- Oil
- Salt and pepper
Serving suggestion for 2 slices of toast:
- Pea and mint pesto
- 1 ripe avocado, mashed
- 2 slices toast
- 3 fresh pea pods, peas removed
- Mint leaves
- Fresh chili, sliced
Serving suggestion for pesto pasta:
- 3 TBSP Pea and mint pesto
- Pre-cooked pasta
- Thawed peas
- Pine nuts, toasted
- Chili flakes
- Olive oil
- Salt and pepper
Instructions
- Heat up a pan on medium-high heat. Prep onion and garlic while you wait.
- When hot, add a little oil (it should sizzle) and saute onion, seasoned with a generous pinch of salt and pepper.
- Add garlic when the onion starts to gain some colour. Shake the pan and add a little more oil to cook through, until onion is golden. Remove from heat.
- Prep your fresh herbs – pick leaves off basil and mint plants, removing all tough woody stems.
- Put onion and garlic in a food processor, along with the herbs, thawed peas, toasted pine nuts, chili flakes, lemon juice, lemon zest, and a generous pinch of salt and pepper.
- Pulse in the food processor, shaking it up (literally!) and adding olive oil while pulsing until you have a chunky texture (we aren’t going for smooth here).
- Empty into a big bowl, stir.
Serving suggestion:
Avocado Toast:
- Squeeze avocado out of the skin and mash with a 3 TBSP pesto, spoon onto 2 slices of toast, slice in half, and top with fresh mint leaves, fresh peas, and a drizzle of olive oil, fresh sliced chili to garnish.
Pesto Pasta:
- Combine pesto with cooked pasta, a little olive oil, toasted pine nuts, thawed peas, chili flakes, salt and pepper. Garnish with mint leaves.
Find it online: https://wickedkitchen.com/pea-and-mint-pesto/