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+ servings

Broad Bean and Pea Pesto (Vegan)

An Easy Broad Bean and Pea Vegan Pesto Recipe
A quick and delicious vegan alternative to the normal Basil Pesto!
Freya
5 from 59 votes
Prep 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Equipment

  • Pestle and Mortar or Food Processor

Ingredients

  • 100 g Broad Beans - podded and podded again (as above) or use frozen
  • 50 g Peas - (you can use fresh or frozen)
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Pine Nuts - toasted
  • ¼ cup Fresh Basil
  • ¼ cup Fresh Mint
  • salt and pepper to taste

Instructions

  • Prepare the Peas and Broad Beans as above
  • In a pestle and mortar, or food processor, add the cooked and podded peas and broad beans, the mint, basil, nutritional yeast, olive oil, pine nuts and a little salt and pepper.
  • Either bash this mixture up until you get a nubbly texture and everything is amalgamated (if using a pestle and mortar) or blitz just a couple of times in the food processor. You may need to add a little more olive oil if the mixture seems a little dry.
  • Taste for Seasoning and adjust as necessary
  • Serve on toasted slices of Baguette to make Bruschetta, or just serve as a dip, with toasted pita bread or tortilla chips.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Broad Bean and Pea Pesto (Vegan)
Amount per Serving
Calories
95
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
3
mg
0
%
Potassium
 
170
mg
5
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
299
IU
6
%
Vitamin C
 
6
mg
7
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.