Fresh pea and rosemary pesto recipe perfect for summer. Add to your pasta, salads, or sandwiches as an alternative to classic basil pesto.
Nutritional Information
The following information is based on four servings per recipe, which is roughly what you’ll need for four servings of pesto pasta. Of course, the amount you’ll need will vary for each dish and this recipe will stretch a lot further if you’re just adding a bit to a sandwich/ pitta.
Each serving contains 229 calories, 5g of protein, and 2.5g fibre.
Ingredient Choices and Substitutions
I used the Pimp My Salad cashew parm for this recipe. If you’re looking for a nut free recipe, you can use a more ‘cheesy’ alternative, such as the Violife and Nurishh alternatives, but this will result in a slightly different texture.
I added a mix of pumpkin seeds and pine nuts to this recipe, but you can use 30g of one or the other if you only have one to hand.
How to store and does it keep?
There’s no added preservative in this recipe, so it doesn’t have the longest shelf life. But stored in an airtight container and kept refrigerated, this recipe will keep for up to five days. Only heat this dish once – if you serve it on something like a pasta dish and heat it up, do not reheat it after that.
Pea & Rosemary Pesto Recipe
Fresh pea and rosemary pesto recipe perfect for summer. Add to your pasta, salads, or sandwiches as an alternative to classic basil pesto.
This recipe is gluten free, dairy free, soy free and vegan. It can be nut free – see ingredient substitutions.
Pea & Rosemary Pesto Recipe
Ingredients
- 100 g fresh peas
- 13 g fresh rosemary
- ¼ cup olive oil
- 3 cloves garlic
- 30 g vegan parmesan
- 15 g pine nuts
- 15 g pumpkin seeds
Instructions
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Add all ingredients to a food processor and process on low until all ingredients are combined and reach the desired texture.
Serve and enjoy!
Until tomorrow,
Sophie
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