Pea, mint and broccoli pesto recipe
'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
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 745kJ 180.0kcal
- Fat
- 15g
- Saturates
- 1g
- Salt
- 0.1g
- Sugars
- 4g
of the Reference intake
Carbohydrate 7.1gProtein 5.1gFibre 2.8g
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- 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.
- See more Vegan recipes
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.
