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An Easy Broad Bean and Pea Vegan Pesto Recipe

Broad Bean and Pea Pesto (Vegan)

A quick and delicious vegan alternative to the normal Basil Pesto!
5 from 58 votes
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Course: Appetizer
Cuisine: Italian
Diet: Gluten Free, Vegan
Keyword: Quick Appetizers, Vegan pesto
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 95kcal
Author: Freya


  • Pestle and Mortar or Food Processor


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


  • 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.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!


Calories: 95kcal | Carbohydrates: 8g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3mg | Potassium: 170mg | Fiber: 3g | Sugar: 1g | Vitamin A: 299IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg