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
PREP TIME: 5 min
COOKING TIME: 5 min
SERVINGS: 10 (1 serving = 2 tbsp)
NUTRITION per serving: 157 calories (carbs 3g, protein 2g, fats 16g)
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
- Pre-soak pistachios in warm water for at least 1 hour or 20 minutes in hot water.
- Start by blending together pistachios, olive oil (9 tbsp) and lemon juice with a hand blender or grind in a food processor.
- Add basil, mint, green peas and herbs and blend all together leaving some pesto texture.
- Cover your pesto with another tbsp of olive oil before to put it on storage. Keep in your fridge up to 5-7 days.
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.
Mint and pistachios give an unique taste to the pesto. The taste is so fresh and light.