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Pea, mint and broccoli pesto recipe
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'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
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
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Energy
745kj
180kcal
9%
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Fat
15g
21%
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Saturates
1g
7%
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Sugars
4g
4%
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Salt
0.1g
2%
of the reference intake
Carbohydrate 7.1g
Protein 5.1g
Fibre 2.8g
Method
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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.
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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.
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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