Jamie Oliver’s pea pesto is a vibrant, fresh twist on the classic Italian pesto. Instead of relying entirely on basil and pine nuts, Jamie swaps in sweet, tender peas-bringing a punch of green and a lovely creamy texture. It’s lighter than traditional pesto but still loaded with flavor.
This pesto isn’t just for pasta either. It works as a dip, a spread, a side, even a sandwich filler. It’s that versatile. Think of it as a springtime pesto with a soft, sweet earthiness, balanced by garlic, lemon, cheese and a touch of olive oil. If you’re someone who likes to take shortcuts without losing flavor, this is right up your alley.
Jamie Oliver Pea Pesto Recipe
Ingredients Needed
Jamie keeps things simple but impactful. Here’s what you’ll need:
- Frozen peas (about 250g). Don’t worry about fresh. Frozen peas are picked at their peak, so they work beautifully.
- Parmesan cheese (a good handful, grated). This gives it that deep, umami kick.
- Fresh mint leaves – Adds brightness and a gentle herbal note. Don’t skip this.
- Garlic (1 clove) – Just enough to add depth without overpowering the sweetness of the peas.
- Lemon (juice and zest). Lifts the whole thing and keeps it fresh.
- Extra virgin olive oil. Adds richness and helps the pesto blend smoothly.
- Optional: pine nuts or almonds. If you want that nutty undertone, throw in a small handful.
- Salt and pepper – Season to taste but don’t go heavy-handed.
Optional but encouraged: a bit of chili if you want a gentle heat.
Equipment Needed
You won’t need much. Here’s the basic setup:
- Food processor or blender – Essential. A hand blender can work in a pinch.
- Grater – For your Parmesan and lemon zest.
- Knife and chopping board. Basic prep work.
- Spoon or spatula – For scraping down the sides of your blender.
- Citrus juicer (optional) – Makes lemon-squeezing easier but your hands work just fine.
No fancy kitchen gadgets. Just the basics to get the job done.
How To Make Jamie Oliver’s Pea Pesto
Here’s how it all comes together, step-by-step:
- Cook the peas: Boil your peas for about 2 minutes, just until they’re tender and bright green. Drain and rinse with cold water to keep that vibrant color.
- Grate and prep: While the peas are cooling, grate your Parmesan, zest your lemon and peel your garlic.
- Into the blender: Add peas, Parmesan, mint, garlic, lemon juice + zest, a drizzle of olive oil and optional nuts to your blender or food processor.
- Blend it up: Blitz everything until it forms a smooth, creamy pesto. You can add more olive oil to loosen it if it’s too thick.
- Taste and tweak: Add salt and pepper to taste. Maybe more lemon if you want more zing. More cheese if you want it richer.
That’s it. You’ve got a homemade pesto in under 10 minutes.
What I Learnt
A few things stood out as I made this:
- Peas are underrated. They add body, sweetness and color without overpowering the dish.
- Mint is a game-changer. Just a handful brings everything to life. Don’t be tempted to skip it.
- It’s flexible. I tried it on toast, stirred into pasta and even as a pizza base. It worked every time.
- No nuts? No problem. I made a version without any nuts and didn’t miss them. The Parmesan and peas carry enough texture and richness on their own.
- Taste as you go. This pesto is all about balance. One extra squeeze of lemon or pinch of salt can take it from good to great.
This recipe taught me that quick doesn’t mean boring. and that a handful of everyday ingredients can still surprise you.
Recipe Tweaks For Jamie Oliver’s Pea Pesto
Jamie Oliver’s pea pesto is already a bright, punchy twist on the traditional basil version. but there’s plenty of room to make it your own. Let’s dig into some creative tweaks.
1. Cheese Swaps
Jamie usually leans on Parmesan or Pecorino. Want to change things up? Try Manchego for a nuttier flavor or go full creamy with goat cheese. Even a sharp aged cheddar can work if you’re into bold, savory notes.
2. Nuts (Or No Nuts)
He often uses pine nuts or almonds. But you can totally improvise. Walnuts bring a rich earthiness. Cashews make it smoother and creamier. Allergic to nuts? Toasted sunflower seeds or even pepitas (pumpkin seeds) are fantastic alternatives.
3. Add Greens
Spinach, arugula or even kale can bulk up the pesto and tone down the sweetness of the peas. A handful of fresh mint or basil adds a cooling layer. Dill gives it a Nordic vibe. No rules here-just taste and adjust.
4. Garlic Play
Jamie usually adds raw garlic but if you’re not into the bite, roast it first. Roasted garlic is mellow, almost sweet and gives the pesto a deeper, richer tone.
5. Spice It Up
Want a little heat? Add a pinch of chili flakes, a bit of jalapeño or even a spoonful of harissa. It turns this springy pesto into something more complex.
6. Citrus Beyond Lemon
Lemon juice is a given. but don’t stop there. Lime brings zing. Orange? Unexpected but it works if you balance it with enough salt. A touch of zest from any citrus brightens the whole thing.
Storage Tips For Leftovers
Pea pesto actually stores pretty well as long as you do a couple of key things to protect it.
1. The Olive Oil Trick
Before storing, smooth out the top of the pesto in the container and drizzle a thin layer of olive oil over it. This keeps air out and stops the top from turning brown.
2. Airtight is Everything
Use a small container that fits the amount of pesto snugly. Less air = fresher pesto.
3. Fridge Life
In the fridge, your pesto will last about 4 to 5 days. After that, the flavors start to dull and the color fades.
4. Freezing Magic
Don’t want to waste a drop? Freeze it. Spoon it into an ice cube tray and freeze until solid. Then pop out the cubes and store them in a zip-top bag. They’re perfect for tossing into pasta or smearing on toast later. They’ll keep for up to 3 months in the freezer.
Pro Tip: Label the bag with the date. You’ll thank yourself later when your freezer becomes a pesto time machine.
What To Eat With Jamie Oliver’s Pea Pesto?
So you’ve made a batch (or two) of this gorgeous green spread-now what? Turns out, pea pesto is wildly versatile.
1. Pasta, Obviously
Stir it into hot pasta with a splash of pasta water and some grated cheese. Boom-dinner’s done in 10 minutes. Try it with tagliatelle, orecchiette or even tortellini.
2. Toast & Sandwiches
Spread it on sourdough toast, maybe topped with a soft-boiled egg or fresh ricotta. Or use it as a sandwich base-great with roasted veg, grilled chicken or mozzarella and tomato.
3. As a Dip
Serve it as a dip for crudités, chips or warm flatbread. Bonus points for swirling it with yogurt for a creamier snack option.
4. With Fish or Chicken
Pea pesto pairs beautifully with grilled or baked white fish. think cod, sea bass or salmon. It also works with roast chicken, especially if there’s a bit of lemon in the mix.
5. In a Grain Bowl
Spoon it into a bowl with quinoa, farro or brown rice. Add roasted veggies, a boiled egg or some chickpeas and you’ve got a full, healthy meal.
6. On Pizza
Use it instead of tomato sauce for a springy twist. Top with asparagus, zucchini and mozzarella. Or go bold and add prosciutto and a drizzle of balsamic glaze.
FAQs
Can I Make Jamie Oliver’s Pea Pesto In Advance?
Yes, you can! Just store it in an airtight container in the fridge for a day or two. To keep it fresh, drizzle a little olive oil on top before sealing it.
What Can I Use Instead Of Pine Nuts In Jamie Oliver’s Pea Pesto?
You can swap pine nuts for other nuts like almonds, cashews, or even sunflower seeds. Each will give a slightly different texture and flavor, but they’ll work great!
Can I Freeze Jamie Oliver’s Pea Pesto?
Definitely! Freeze it in small portions, and it’ll keep for a couple of months. Just defrost and stir well before using.
