Pea-Pine-Nut Pesto

Name: Pea-Pine-Nut Pesto
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: Mediterranean
Ingredients: 300 g Peas; 1 garlic clove, finely chopped Garlic; 150–200 g finely grated Parmesan Parmesan; ¾ cup (100 g) Pine Nuts; 150–200 ml olive oil Olive Oil; 1 tsp Dijon (5 ml) Dijon Mustard

Independent adaptation of a publicly published Angela Hartnett recipe. Not affiliated with, sponsored by, or endorsed by Angela Hartnett.

CONDIMENT · ROAST LAMB OR SPRING VEGETABLES

In the published recipe, this is the condiment for roast lamb rump. The same recipe pairs it with Mustard-Garlic Radish Vinaigrette, the radish vinaigrette.

Hartnett's pea-pine nut pesto for roast lamb.

On the jar

PESTO

Method: blend
Yield: about 2 cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 5 ml

Ingredients

Peas300 g
Garlic1 garlic clove, finely chopped
Parmesan150–200 g finely grated Parmesan
Pine Nuts¾ cup (100 g)
Olive Oil150–200 ml olive oil
Dijon Mustard1 tsp Dijon (5 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Get Pea-Pine-Nut Pesto + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Pea-Pine-Nut Pesto wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 4 stars · 2 national awards

Arugula PestoNATIONAL AWARD WINNEROn the jar: PESTO
Peach and Bean Vinaigrette★ STARRED KITCHENOn the jar: PEACH AND
Herring Waldorf Dressing★ STARRED KITCHENOn the jar: HERRING
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Angela Hartnett works in Italian / modern British at Murano; credentials include Michelin 1* (Murano, London); Michelin 1* (Cafe Murano lineage / Hartnett Holder & Co).

Originally published as Pea–Pine-Nut Pesto.

Adapted from a Angela Hartnett recipe (Angela Hartnett / BBC Saturday Kitchen (roast lamb rump companion)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Angela Hartnett / BBC Saturday Kitchen (roast lamb rump companion) (published as “Pea–Pine-Nut Pesto”). Full citation lives in Provenance.

Companion jar