Late Spring/Summer pesto with thin beans, peas, spinach, parsley, chilli and seaweed

This quick & easy recipe uses some really great Summer/late spring ingredients to make a pesto you’ve probably never had before. Pesto is such a great ingredient as you really can make it your own by using loads of seasonal produce. I used seaweed instead of salt as I’m trying to lower my salt intake and I was using this pesto to go with some salmon, but it’s not like the pesto tastes like the ocean anyway so you can still have this with chicken, bacon, chorizo, ..

I had nothing but bad luck trying to make this pesto as my food processor & blender base died, my back up blender died on the spot too so I had to mix it all together with a really small hand blender which took forever of course, but other than that this is a very quick & easy recipe, you don’t need to do anything apart from wash your ingredients and mix them.

Serves: 6


  • 200 extra fine beans
  • 200g frozen garden peas
  • 150g organic spinach
  • 20g fresh flat leaf parsley
  • 200ml olive oil
  • 200g provolone cheese (or parmesan, grana padano, or of course dairy free cheese)
  • 2 cloves of garlic, crushed
  • 2-3 teaspoons of chilli flakes
  • 2 teaspoons of dried seaweed
  • pepper



Wash the green ingredients, place them in a blender, add oil and blend.


Add cheese, garlic, pepper, chilli & seaweed and blend again



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