Pea pesto

  • Yield : 1/2 Cup
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m

Pea pesto

We adore pesto in this house. I make a batch at least once a week and freeze it for wonderful dips, pizza toppings or pasta ‘sauce’. The kids always enjoy it and it makes the perfect dinner in a hurry! And this pea pesto packs in even more goodness to regular pesto. If you need a nut free pesto for kids you can replace the nuts with toasted mixed seeds.

Fussy Eating Tip” Pesto can be a surprising favourite of many kids and mixing up the ingredients is a great way to promote acceptance and enjoyment of a wide variety of nutritious foods. Peas is the winner is this yummy pesto.

Storage: Store in the fridge for 24 hours or freeze in small portions for up to 2 months

Pea Pesto

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  • 200g frozen baby peas
  • ½ cup *toasted nuts e.g. pine nuts, macadamia, cashews – crushed
  • ¼ cup chopped fresh herbs e.g. basil, parsley, coriander or chives
  • 1 clove garlic, crushed
  • ½ cup grated Parmesan cheese
  • Squeeze of lemon juice, to taste
  • Pinch of salt and pepper to taste
  • ¼ cup olive oil
  • *To toast the nuts simply place whole nuts in a frying pan over medium heat. Toss in the pan for a few minutes or until golden. Crush in a mortar and pestle or pulse in a food processor until fine.


Step 1

Place all ingredients in a food processor. Process, stopping to scrape down the sides and to taste, until smooth.

Step 2

Serve pesto as a dip, as a sandwich spread, pizza topping or an appetiser spread on toasted crostini.

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