• 2 cloves of garlic
  • 100 g blanched almonds
  • 45 g Parmigiano Reggiano, grated
  • 500 g frozen British garden peas, defrosted
  • 100 ml olive oil
  • 400 g crusty white baguette, cut into slices, toasted


  1. 1

    In a food processor, whizz together all the ingredients – except for the olive oil and bread – until completely smooth. Continue to blend, adding the oil in a slow and steady stream, until it’s blended in. Season with freshly ground black pepper to taste.

  2. 2

    Spread the pesto on the toasted baguette slices and serve immediately.


    Cook’s tip: make the pea topping ahead – it will keep in an airtight container in the fridge for up to 1 week. You could also use it to make a fresh, punchy pasta dish. Simply stir it through some cooked spaghetti, top with grated cheese and some freshly ground black pepper.

Nutritional Details

Each serving provides
  • Energy 310kj 74kcal 4%
  • Fat 4.2g 6%
  • Saturates 0.7g 4%
  • Sugars 0.7g <1%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1105kj/264kcal

Each serving provides

6.1g carbohydrate 0.6g fibre 2.7g protein

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