Pea and mint Pesto

In the past I ran my own market stall making pesto (8 varieties) from beetroot to the basic basil. Unfortunately due to ever increasing fees and laws, combined with lack of time I decided to finish up. I was doing this before there where so many varieties on the supermarket shelves, I loved it and so did my customers, so much so that I got offered to bottle the product by a company but turned it down. Anyway here is the recipe for the pea and mint pesto.


60g Walnuts

50g Mint

20g Peas

15g Shallots

425ml Oil



So you will need a food processor for this. This is one of my original pesto recipes and to my knowledge nobody else produces this. It is so refreshing and is a wonderful dip or alternative accompaniment to lamb. At my previous job we used to serve this with a lamb shank spring roll! Yum!


  1. 1. Quite simple add all the ingredients minus the oil. Pulse for 10 seconds.
  2. 2.Slowly add the oil until a chunky green paste has been created. It’s that simple!
  3. 3.Adjust seasoning accordingly.
  4. 4.You should have creamy peas and mint with a touch of crunch from the walnuts.


There are also recipes for beetroot and dill pesto, lemon and saffron pesto, sunblushed tomato pesto (taste like bolognaise), capsicum pesto and basil pesto.