Spinach Pea Pesto


Recipe post. This spinach pea pesto is a basic recipe which can be used in plenty of dishes in so many different ways. Traditional pesto has basil as its core ingredient to which garlic, Parmesan cheese and pine nuts are added and everything is pounded or blended together with olive oil. I decided to make it with whatever I had on hand, which turned out to be- spinach, basil and coriander for the leaves, walnuts instead of pine nuts, garlic of course, green chilies for a bit of kick, peas for some texture, Parmesan cheese and olive oil and at the last minute I spotted some olives so in they went as well. The measurements given below are only a guideline; this recipe can be so easily customized to suit your taste, add whatever nuts you like or leave it out altogether if you have a nut allergy, I think cheddar cheese would work too instead of Parmesan but I haven’t tried it so can’t vouch for it, you can leave out the chilies if you want to avoid the spice. I also added fresh peas for a bit of texture, at first I thought I would blanch the peas and then add it to the pesto but the peas were so fresh and sweet, I added them raw and it worked beautifully. Go easy on the garlic at first, you can always taste and add more at the end, too much of raw garlic can be quite unpleasant.


This recipe yields about 1 ½ cups of sauce and will keep in the refrigerator easily for a week, maybe more. I always keep a jar of pesto in my fridge to use as a spread in sandwiches and wraps, as a dressing for salads and meats, or for pasta.

Have a great weekend everyone and make this sauce to help you get through your weekday meals. I’ll definitely be sharing recipes using this sauce, hopefully in the next few weeks. What’s your favourite pesto dish?



  • Baby Spinach- 120 grams
  • Basil leaves- a handful
  • Fresh Coriander- 2 cups
  • Garlic- 2-3 cloves
  • Fresh Peas (shelled)- 1/3 cup
  • Green chilies- 3-4
  • Walnuts- ¼ cup
  • Parmesan cheese- 50 grams
  • Green olives- 6-7
  • Salt- if required
  • Olive oil (preferably extra virgin)- 1/3 cup


  1. Put all the ingredients except the oil in a food processor/ blender.
  2. Blend all the ingredients for a few seconds and then with the motor running, slowly stream in the olive oil and process until smooth. Start with ¼ cup olive oil and add more till you get the consistency you like. If you prefer a thinner pesto, add up to ½ cup oil. Taste and add salt if required.


*Pesto will keep in the refrigerator for a week or so.

*If you have a nut allergy, you can leave out nuts altogether.

*Adjust the amount of oil, according to the consistency you want.



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