Easy Pea Pesto
An easy 3-minute pea pesto recipe, perfect with pasta or as a spread on crostini. A healthy pesto recipe made without basil
Servings: 8 servings
Calories: 144kcal
Ingredients
- 1.5 cups frozen peas
- 35 g parmesan cheese
- ⅓ cup olive oil
- ¼ cup sunflower seeds
- 2 teaspoon lemon juice
- 1 garlic clove
Instructions
- Defrost the peas if you are using frozen
- Place all the ingredients in a food processor
- Blitz until smooth
- If you want a more liquid consistency add a little more oil
- Store in an airtight container for 3 days in the fridge
Video
Notes
- Sunflower seeds can be substituted with unsalted cashew nuts or pine nuts
- Try stirring through pasta for a quick vegetarian meal
- Serve as a dip or as a spread on toast
- You may like it seasoned with a little salt and pepper, but taste it first.
Nutrition
Calories: 144kcal | Carbohydrates: 5g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 72mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 244IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 1mg