Pea & Mint Pesto

Cooking time
Serves4-6 people
Gluten-free diets

This summer spin on the traditional Italian sauce uses fresh garden peas as its base, paired with peas' best pal in the kitchen – fresh mint. Blitzed together with creamy cashews, parmesan cheese and a generous glug of olive oil, they make a fresh and flavoursome sauce that is delicious stirred through cooked pasta or potatoes, or brushed over chicken or fish before baking.


  • 400g peas in the pod
  • 1 garlic clove
  • A handful of mint leaves
  • 25g parmesan
  • 25g cashews
  • 3 tbsp extra virgin olive oil, plus extra for storage

Prep: 10 mins | Cook: 2 mins

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1. Fill a pan with water and bring to the boil. Pop peas out of their pods. Peel and finely chop the garlic clove. Pick the mint leaves off their sprigs and roughly chop them. Finely grate the parmesan cheese.
2. Add the peas to the pan of boiling water and simmer for 2 mins, then drain and rinse under cold water to stop them cooking. Shake off any excess water.
3. Tip the peas into a blender or food processor and add the garlic, mint, parmesan and cashews. Pour in 3 tbsp olive oil and blitz till everything has combined to make a smooth pesto. If it's too thick, add a splash more olive oil.
4. Taste the pesto and add a pinch of salt and pepper, if you think it needs it. Scoop the pesto into a sterilized jar and pour a little olive oil over the top of the pesto to cover it. Seal and store in the fridge for up to 1 month. You can also freeze it for up to 3 months – scoop the pesto into an ice cube tray and freeze till solid, then transfer to a freezer bag or freezerproof tub and store, ready to use.
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