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Pea pesto pasta

Pea pesto pasta (vegan, nut free, oil free)

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Delicious pea pesto pasta that is perfect for spring and summer! This vegan pesto is gluten free, nut free and oil free.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Eloïse Jennes


  • 200 g frozen peas
  • 100 g sunflower seeds
  • 200 ml vegetable broth or dissolve ½ bouillon cube in 200 ml boiling water
  • ½ lemon
  • ¼ teaspoon garlic powder use a little less than ¼ tsp
  • 1 pinch of salt depending on how salty your broth is
  • 2-3 sprigs of mint* or basil


  • Cook the peas accoring to instructions (usually boiling them in hot water for several minutes).
  • While the peas are cooking, dry-roasted the sunflower seeds in a pan without oil over medium-high heat (see post above for step-by-step pictures). Wait until they are golden brown. Watch carefully to prevent burning.
  • Drain the peas and ass them to a food processor**. Add the roasted sunflower seeds, vegetable broth, juice of half a lemon, garlic powder and salt. Blend until creamy.
  • Remove the mint leaves from their sprig and add them to the blender. Blend until smooth. Serve over pasta*.


*This pesto can be eaten hot or cold. I'd recommend a pea & mint pesto for the pasta salad and a pea & basil pesto for a warm bowl of pata.
**Reserve some of the peas to add the finished dish as decoration.
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