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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

Ingredients

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
745kj
180kcal 9%
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

Method

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.
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.
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.

See more Vegan recipes