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Pea, mint and broccoli pesto recipe

Pea, mint and broccoli pesto recipe

97 ratings

'All good plant-pushers need a pesto recipe up their sleeve, and this is my hot take: zinging with citrus, plus a little heat from chilli and heroing seasonal purple sprouting broccoli', says Derek Sarno, Tesco's director of plant-based innovation. See method

  • Serves 6
  • 10 mins to prepare
  • 180 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 300g frozen peas
  • 100g purple sprouting broccoli, trimmed and roughly chopped
  • 80g pine nuts
  • 2 garlic cloves, crushed
  • 30g pack fresh basil
  • 20g fresh mint, leaves picked
  • 1 lemon, zested and juiced
  • ½ tsp crushed chillies, plus extra to taste (optional)
  • 2 tbsp olive oil

Each serving contains

  • Energy

  • Fat

    15g 21%
  • Saturates

    1g 7%
  • Sugars

    4g 4%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 7.1g Protein 5.1g Fibre 2.8g


  1. Cook the peas and broccoli in a large pan of boiling water for 4-5 mins until the broccoli stems are tender. Drain, run under cold water and drain again.

  2. Meanwhile, toast the pine nuts in a dry frying pan for 3-4 mins until golden. Tip into a food processor with the garlic, basil, mint, lemon zest and juice, and the crushed chillies. Blitz to combine, then add the peas and broccoli.

  3. Blitz, slowly adding the olive oil and 4 tbsp water while the motor is running, to make a thick, slightly chunky pesto. Season well and add more crushed chillies to taste, if you like. Will keep in an airtight container in the fridge for up to 2 days.

Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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