Chris Baber’s Perfect Pea Pesto Pasta

This is one of my favourite pesto recipes and it’s so easy to make. If you want to go plant based, just leave out the cheese!

I often make a big batch of this pesto and keep it in the fridge for a couple of days. The pesto is delicious spread on toast with a poached egg or using any leftovers with the pasta make a great lunch or picnic dish.

Pea Pesto Ingredients

  • 400g frozen peas
  • 400g pasta
  • 1 small broccoli cut into florets

For the Pesto:

  • 60g Parmesan
  • 60g almonds
  • 6 tbsp extra virgin olive oil
  • Zest 1 lemon (save the juice to serve)
  • 1 clove garlic
  • Small bunch fresh mint leaves


  • Put the peas into a large pan of simmering water, cook for three minutes. Drain and allow to cool for five minutes in the colander.
  • Put all the pesto ingredients along with the cooked and cooled peas into a food processor with a pinch of salt and pepper. Blitz until smooth.
  • Taste the pesto, adjust the seasoning and flavour to taste. Then transfer to a serving bowl.
  • Cook the pasta according to packet instructions in a large pan of boiling salted water, add the broccoli for the last three minutes.
  • Add a large spoon full of the pasta water to the pesto, mix together. Add more for a looser pesto.
  • Drain the pasta and broccoli then return to the pan. Stir in the pesto, remaining peas and a squeeze of lemon.
  • Divide between serving dishes and top with more parmesan.

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