Brazil Nut & Pea Pesto

This Italian inspired versatile pesto recipe is a fresher take on a classic, with creamy Brazil nuts, basil and peas. Pesto is not just for pasta – it’s delicious stirred through potatoes, gnocchi or even as a salad dressing!

Created by:
20 mins
Beginner
4 SERVERS

Nutrition per serving

Energy

350 kcal

Fat

27.2 g

Saturates

1.8 g

Carbs

19.6 g

Sugars

2.6 g

Fiber

15.6 g

Protein

11.1 g

Salt

0.3 g

Nutrition per serving

Energy

350 kcal

Fat

27.2 g

Saturates

1.8 g

Carbs

19.6 g

Sugars

2.6 g

Fiber

15.6 g

Protein

11.1 g

Salt

0.3 g
0%

PREP TIME

10 min

0%

COOK TIME

10 min

0%

TOTAL TIME

20 mins

Ingredients

Method

  1. 1. In a food processor, add the fresh basil, Brazil nuts, peas, garlic, nutritional yeast flakes, salt, black pepper and lemon juice.

    2. Pulse several times, scraping down the sides with a spatula.

    3. Whilst the machine is running, slowly drizzle in the oil. This will make sure the oil combines well with the other ingredients and the pesto doesn’t split.

    4. Scrape down the sides again.

    5. To serve, stir through warm pasta, potatoes or gnocchi.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Pesto will keep in the fridge for up to 3 days, if covered with a layer of oil. Pesto also freezes very well, simply spoon into ice cube trays for a quick flavour hit, it can simply be used from frozen!

Ingredients

Method

  1. 1. In a food processor, add the fresh basil, Brazil nuts, peas, garlic, nutritional yeast flakes, salt, black pepper and lemon juice.

    2. Pulse several times, scraping down the sides with a spatula.

    3. Whilst the machine is running, slowly drizzle in the oil. This will make sure the oil combines well with the other ingredients and the pesto doesn’t split.

    4. Scrape down the sides again.

    5. To serve, stir through warm pasta, potatoes or gnocchi.

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