Pea pesto pasta (vegan, nut free, oil free)
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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Servings: 4
Ingredients
- 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
Instructions
- 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*.
Notes
*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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