Late Spring/Summer pesto with thin beans, peas, spinach, parsley, chilli and seaweed

This quick & easy recipe uses some really great Summer/late spring ingredients to make a pesto you’ve probably never had before. Pesto is such a great ingredient as you really can make it your own by using loads of seasonal produce. I used seaweed instead of salt as I’m trying to lower my salt intake and I was using this pesto to go with some salmon, but it’s not like the pesto tastes like the ocean anyway so you can still have this with chicken, bacon, chorizo, ..

I had nothing but bad luck trying to make this pesto as my food processor & blender base died, my back up blender died on the spot too so I had to mix it all together with a really small hand blender which took forever of course, but other than that this is a very quick & easy recipe, you don’t need to do anything apart from wash your ingredients and mix them.

Print Recipe
Serves: 6


  • 200 extra fine beans
  • 200g frozen garden peas
  • 150g organic spinach
  • 20g fresh flat leaf parsley
  • 200ml olive oil
  • 200g provolone cheese (or parmesan, grana padano, or of course dairy free cheese)
  • 2 cloves of garlic, crushed
  • 2-3 teaspoons of chilli flakes
  • 2 teaspoons of dried seaweed
  • pepper



Wash the green ingredients, place them in a blender, add oil and blend.


Add cheese, garlic, pepper, chilli & seaweed and blend again



You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Never miss a recipe
Subscribe to my email newsletter today to receive updates whenever I post a new recipe or book tip!
No Thanks
Thanks for signing up. You must confirm your email address before we can send you. Please check your email and follow the instructions.
We respect your privacy. Your information is safe and will never be shared.
Don't miss out. Subscribe today.
WordPress Popup Plugin