This wonderful, not too oily, and no cheese Pea & Greek Basil Pesto can be made in minutes and is great on pasta!
I love pesto but I am not a fan of too much oil. So this pesto has only 2 tablespoons and no cheese. The flavours of the basil, pine nuts, and garlic are simple but effective.
With smaller, pointed leaves, Greek Basil has a sweeter flavour than traditional basil. Check out some other types of basil – 9 Weird and Wonderful Types of Basil.
However, if you can’t get Greek Basil, you can use the traditional Basil that is widely available to buy.
How To Make Pea & Greek Basil Pesto
Equipment you will need
Step 1 – Place all the ingredients into a food processor and blend until fully combined. There is no need to chop the basil first. I like to use course ground black pepper, as I like the texture and it does not overpower the flavour of the pesto.
Note – if you are a real garlic fan, add an extra clove of garlic!
You may need to push the ingredients down the sides of the food processor a couple of times for even blending.
Step 2 – Serve with pasta or anything you like pesto with.
Because it’s not very oily, this pesto can also be used to spread on wraps, sandwiches, and toast.
People often add oil to their pasta to stop it from sticking together. But, did you know that if you add oil to your pasta it actually prevents sauces from sticking to it?
When I use this pesto with pasta, I always save some of the pasta water to add to the pan when mixing the pesto into the cooked pasta. The water just loosens it so you still get the great flavour, without the add oiliness, and it sticks to the pasta beautifully.
And I can assure you, it’s great clung to strands of spaghetti 👌, and served with Sautéed Woodland Mushrooms.
There is enough for 4 good helpings of spaghetti or other pasta but it can be stored in a jar in the fridge for up to 3 days.
I would love to hear when you make this recipe so please leave me a comment in the comments below. 👍👍
Happy Pesto making and ENJOY!
Pea & Greek Basil Pesto
- 5 min
- 133 Cals/Serving
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- 110g / 4oz petit pois (small peas), defrosted
- 1 garlic clove (2 if they are small), minced
- 2.5ml / ½ teaspoon salt
- 1.25ml / ¼ teaspoon black pepper
- 30ml / 2 tablespoons extra virgin olive oil
- 30g / 1oz pine nuts
- Handful Greek basil
- Step 1
- Place all the ingredients into a food processor and blend until fully combined. You may need to push the ingredients down the sides of the food processor a couple of times for even blending.
- Step 2
- Serve with pasta or anything you like pesto with.