NEW RECIPE!

FROM MY SPATTERED KITCHEN NOTEBOOK.

VEGAN + GLUTEN-FREE / OIL-FREE / STARCH SOLUTION FRIENDLY / WFPB

Lets get this out of the way – THIS PESTO HAS PEAS IN IT!

It’s not a traditional Italian pesto recipe, and I’m sure lots of people reading this are scoffing and waggling fingers at me for even calling it pesto. However, what else do you call a verdent basil based noodle sauce?

I’m definitely not the first person to come up with the idea of using peas as a base for pesto, but I can vouch that this recipe is really tasty, and it’s an easy way to drown a big bowl of noodles in a yummy, basil-y sauce without any oil.

I originally developed this while experimenting with the Starch Solution a few years back. While I now eat more fat and protein than McDougal recommends, Dazee and I feel better when we reduce our oil consumption. I generally still cook without adding oil to our meals.

However, if you want more fat in this, just add more nuts! Or add olive oil, but using peas as a pesto base is a great way to extend your basil and get your hard-earned buck out of it.

I will say – this pesto does not store well! The recipe divides easily; try to make only what you will be able to eat in one sitting.

Print Recipe

Uh Oh - Pea Pesto!

2

A delicious and super simple pesto packed with basil flavor and made without oil or dairy.

This recipe is given by weight, it's so fast to just throw everything into the blender! Please see recipe notes if you want measurements instead.

Course: Dip, Main Course, Pasta

Keyword: Gluten-Free, Oil-free, Palm-Free, Starch Solution, Vegan, WFPB

Servings: cups

Ingredients

130 grams frozen peas
1/2 cup water
22 grams basil
20 grams nutritional yeast
15 grams walnuts or your nut of choice
16 grams chickpea or white miso
2.5 grams garlic
salt to taste
Freshly ground pepper to taste

Instructions

Put everything into the jar of a blender and blend until smooth.

Notes

I prefer weighing ingredients for this recipe, but if you don't use a kitchen scale, here ya go!

1 cup frozen peas
A loose cup of basil, about 25 leaves
1/2 cup water
1/4 cup nooch
1 big teaspoon chickpea or white miso
1 small clove garlic
salt and freshly ground pepper, to taste
2 tablespoons of walnuts, or your nut of choice

I’m hoping to build the recipe section of this site to be a mix of new and old recipes you may have seen before. I want my best recipes culled from my old projects to have a place where I can access and share them easily, and I want a place for new recipes, too!

Click here to learn more about the kinds of recipes I create.

Click here to leave me a tip, and click here to support me on Patreon!

Uh Oh – Pea Pesto! Vegan + Gluten-Free!