Description
A vibrant and fresh pesto made with sweet peas, creamy broad beans, pecorino cheese, and mint, creating a delightful twist on traditional pesto that’s perfect for pasta, spreads, or dips.
Ingredients
Scale
- 1 cup fresh peas
- 1 cup shelled broad beans
- 50g pecorino cheese, grated
- 1/4 cup fresh mint leaves
- 1/4 cup olive oil
- Salt and pepper to taste
- Pasta or crusty bread for serving
Instructions
- Combine peas, broad beans, pecorino, and mint in a food processor.
- Pulse until coarsely chopped.
- With processor running, slowly drizzle in olive oil until smooth.
- Season with salt and pepper to taste.
- Serve over pasta or with crusty bread.
Notes
- For smoother pesto, add more olive oil as needed
- Can be stored in refrigerator for up to 1 week
- Freeze in ice cube trays for longer storage
- For vegan version, substitute nutritional yeast for pecorino
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 2g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg