I went nuts for pistachios one day and even more nuts when the season of green peas arrived. Combining together an obsession with pistachio and craziness from peas, I have got this amazing recipe for PP pesto.

I had an idea to cook it for a long time, thinking about the combination of flavour and texture as a perfect match, and I was right. I announce this pesto as the best I have ever tried!


I almost forgot to include nutritional facts about the ingredients used in my dishes. This time in honour of the season of green peas, I will share some facts about this product today.

Green peas contain: 73% of carbs, 4% of fat and 23% of protein.

  • One cup of peas (±100 g), in fact, will give a person 98 percent of the recommended daily value for vitamin C, according to nutritiondata.com
  • Peas also are a good source of vitamin A, fulfilling 21 percent of a person’s daily need, and vitamin K, with 31 percent of daily need in one cup
  • The good: This food is very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Riboflavin, Vitamin B6, Pantothenic Acid, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Thiamin, Folate, Iron and Manganese.
  • It is also a great source of plant-based protein.
  • The bad: A large portion of the calories in this food come from sugars, though glycemic load is very low – 3 out of 250 (typical target total is 100/day or less). So it will not hurt you for sure.


COURSE: Dressing, Dip

CUISINE: Plant-based, Vegan, Gluten-free, Raw

SERVINGS: 10 (1 serving = 2 tbsp)

NUTRITION per serving: 157 calories (carbs 3g, protein 2g, fats 16g)


Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


Serving Size: 2 tbsp

Calories per serving: 157



Pistachio nuts - 50 g

Green peas - 60 g

Olive oil - 9+1 tbsp

Lemon juice - 3 tbsp

Basil fresh - 1 good bunch

Mint fresh - 1/2 bunch

Garlic - 1 large clove or 2 small

Salt - 2 pinches

Pepper mix - 1/4 tsp


  1. Pre-soak pistachios in warm water for at least 1 hour or 20 minutes in hot water.
  2. Start by blending together pistachios, olive oil (9 tbsp) and lemon juice with a hand blender or grind in a food processor.
  3. Add basil, mint, green peas and herbs and blend all together leaving some pesto texture.
  4. Cover your pesto with another tbsp of olive oil before to put it on storage. Keep in your fridge up to 5-7 days.
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PP pesto has a wide range of dishes to use in. Don’t hesitate to prepare a full jar for a week ahead. I do use it for pastas, as spread for toast and wraps, as a dip for roasted vegetables, over salads and on a side of savoury pancakes.de118b90-f0e4-4d36-b4bc-7bdd99f36db3

Mint and pistachios give an unique taste to the pesto. The taste is so fresh and light.

Enjoy it!

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