Pea Pesto with Pistachio Parmesan (vegan | gluten-free)


I have never met anybody in my life that dislikes pesto. I even did a little survey to see if friends of friends had any friends who hated the green stuff! Boiled down to just one person whose reason for disliking pesto was his hatred towards cheese, so I guess it doesn’t really count.


So if you have strangers over for dinner, rest assured, you can’t go wrong with pesto.


Peas, now that’s another matter! I always assumed that there was a common, shared global love for peas, but I was wrong. There a surprisingly large number of people that hate them. Luckily, I don’t know any of the, so I shoved a whole bag into my pesto and that was that.


Maybe it sounds like a strange mix, but the sweet, crisp, earthy presence of peas with floral, herbaceous basil, just gives it that extra dimension- makes it a bit more special (well, for the non-pea haters)…and its one of your 5-a-day (my main reason because I have issues!).


Serving size:

Serves 2-3



  • 2tbsp rapeseed oil
  • 250g fresh green peas
  • 6 cloves garlic sliced
  • 2 handfuls fresh basil
  • 2 tsbp fermented tofu
  • 60ml olive oil
  • 200g mushrooms sliced
  • Salt and pepper to taste
  • 3tbsp yeast flakes
  • 80g pistachios



  1. Steam the peas and garlic for 5 minutes.
  2. Place in a food processor with basil, fermented tofu, olive oil and salt and pepper.
  3. In a pan, lightly fry the mushrooms.
  4. Stir the pea pesto into the mushrooms.
  5. For the parmesan, place pistachios, yeast flakes and salt into a food processor and blitz until rough crumbs.


Cook up some spaghetti or whichever pasta you fancy then stir into the pesto. Sprinkle with the parmesan and commence with stuffing your face with it.


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