We always have peas in the freezer and a basil plant on the windowsill so pea pesto is one of my go-to recipes. I love pesto (almost as much as houmous), and it goes great with pasta, as a pizza base, or with some sweet potato wedges.

My friend Annie doesn’t like peas (or eggs… Still not over that one) so I’ve also included Ella’s brazil nut and rocket pesto. This recipe includes avocados so it’s a lot creamier and better for pasta.

Pea pesto:

150g peas, fresh basil, 120g brazil nuts, olive oil, nutritional yeast/parmesan.

Cook the peas, drain, and place in a food processor. Add a handful of basil leaves, the brazil nuts, 10 tablespoons olive oil, 4 tablespoons water and the nutritional yeast/parmesan. Blend until smooth.

Nutritional yeast is the dairy-free alternative to parmesan, however neither are really essential. Please also note that it is completely different to the baker’s yeast that you use for bread!

Brazil nut and rocket pesto:

120g brazil nuts, 50g pine nuts, one and a half avocados, 50g rocket, fresh basil, one and a half lemons, olive oil

Place the brazil nuts and pine nuts in a food processor. Add the avocado, rocket, a handful of basil leaves, the juice of the lemons, 8 tablespoons of olive oil, 8 tablespoons of water, and season with salt and pepper. Blend until you have a smooth, creamy pesto.