Spring comfort: Easy, peasy pea pesto

Despite the name, this is a smarter (and creamier) pesto than your standard plain basil version. It’s also super flexible, allowing for several different options as replacements for pine nuts, as well as the option to use mint rather than basil.

It’s a favourite with our teens, especially as they can adapt it to their preference by adding their own twist to their individual plate; I like to add extra lemon juice to mine for a brighter flavour, my daughter adds extra parmesan and my son fries up some bacon to add to his for a not very vegetarian alternative!).

But it’s not just a great sauce for pasta! It works well as a dip or you can even make it without the milk too create a unique yet delicious spread for your tartine - as per the photo!

Ingredients

(Serves 6 with 600g pasta)

• 1 ½ cups packed basil or ½ cup fresh mint

• 1/2 cup packed flat leaf Italian parsley

• 1 cup green peas (if frozen, thawed)

• 4 cloves garlic (4 cloves yield ~2 Tbsp)

• 1/4 cup toasted pine nuts (plus more for serving // or sub roasted cashews or raw walnuts, but omit as garnish)

• 1 medium lemon, juiced (~2 Tbsp or 30 ml per lemon)

• 1/4 cup parmesan cheese (plus more for serving)

• 1/4 cup oat or cow milk (only required for pasta sauce)

• 1/4 cup creme fraiche (only required for dip, not spread or pasta sauce)

• 1 pinch sea salt (plus more to taste)

• 1/4 cup olive oil

Recipe

1. To a food processor (or hand blend), add basil (or mint), peas, garlic, pine nuts, lemon juice, parmesan cheese, sea salt and milk if you are going to use the pesto for pasta or a dip. Mix to combine. While the machine is running, stream in olive oil through the spout.

2. Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending, add a bit more olive oil or water.

3. Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.

4. To avoid the risk of a possible raw garlic taste, I always microwave the ingredients for 3 mins on 850w (which also helps defrost the frozen peas!)

5. Best when fresh, though leftovers will keep in the refrigerator up to 2-3 days. Enjoy chilled or at room temperature.

About the author

Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.

With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.

In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.

Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, she works with the Dordogne-based animal charity, Phoenix Association.