Pea pesto recipe

Here’s another pea recipe! (I really need to tone down my pea addiction.) You’ll notice that this isn’t a traditional (vegan) pesto recipe since it doesn’t contain any oil or nuts, however I’m not a huge fan of eating raw oil, which is why I subbed the tahini in its place. This also meant that I could make it nut-free since the richness of the tahini replaces the need for any nuts.




  • 240g peas, fresh or frozen
  • 10g basil leaves
  • 2 tbsp nutritional yeast
  • 2 tbsp tahini
  • salt to taste
  • juice of half a lemon
  • 1-2 tbsp water


  1. If you’re using frozen peas, fill a small pan 3/4 full with boiling water, add the peas and simmer for 4 minutes then drain.
  2. Blitz the peas, basil, nutritional yeast, tahini, salt and lemon juice in a food processor or blender.
  3. Slowly add the water until you reach your desired consistency.
  4. Store in an airtight jar in the fridge for up to one week.

Nutritional information

Each tablespoon approximately contains:

  • Calories: 49 kcal
  • Fat: 2.4g
  • Carbohydrates: 3.3g
  • Protein: 3.2g



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