Pea and Mint Pesto

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pea and mint pesto

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

  • 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
  • ½ 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

  1. Heat up a pan on medium-high heat. Prep onion and garlic while you wait.
  2. When hot, add a little oil (it should sizzle) and saute onion, seasoned with a generous pinch of salt and pepper.
  3. 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.
  4. Prep your fresh herbs – pick leaves off basil and mint plants, removing all tough woody stems.
  5. 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.
  6. 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).
  7. Empty into a big bowl, stir.

Serving suggestion:

Avocado Toast:

  1. 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:

  1. Combine pesto with cooked pasta, a little olive oil, toasted pine nuts, thawed peas, chili flakes, salt and pepper. Garnish with mint leaves.
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