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Gluten, dairy and nut free Pea Pesto recipe



150g peas, fresh or frozen, brought to the boil and drained

10 fresh mint leaves

8 fresh basil leaves

¼ tsp salt

¼ tsp ground white pepper

50ml olive oil

25g pine nuts, toasted

2 garlic cloves, minced or crushed

Place all the ingredients in a food processor and blitz for 1 minute to make a smooth paste. You’ll then need to scrape down the sides of the bowl and blitz for a further 30 seconds. The 50ml of olive oil in this recipe creates a great dip consistency. For a runnier pesto, add more oil. Decant into a bowl.

STORE All these dips store in sterilised jars. Keep in the fridge for 5 days. Can be frozen.

This recipe extract is from Honeybuns All Day Cook Book by Emma Goss-Custard, published by Honeybee Books. 

Honeybuns All Day cook book



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