Pea Pesto with Ricotta

The perfect thing for a springtime picnic, starter or all day snack! The fresh flavours of summer brought to you at any time by frozen peas.

Couldn’t be any easier or quicker to make, nor any more delicious to eat. Dig in.

10 mins | serves 4 | maximum ease


1 cup frozen peas, thawed 
big bunch basil leaves 
big bunch mint leaves 
25g parmesan, grated 
1/2 clove garlic, minced/grated 
55ml olive oil 
sea salt flakes and freshly ground black pepper 
1 tub ricotta (500g or thereabouts)
crostini, toasted bread, crackers, whatev’s ya fancy to serve 


Spread the ricotta evenly about a lovely serving dish.

Bung the peas, parmesan, garlic and herbs (saving some to garnish) in a processor and whizz until it’s a chunky purée – not long. Add the olive oil and whizz until you have a chunky paste, season generously with salt and pepper.

Dollop and swirl the pea pesto atop the cheese, garnish with more salt and pepper, basil and mint leaves, and a drizzle of olive oil.

Minty fresh.

David's Place 12

By Melissa Clark, NYT food writer and author of many brilliant cookbooks including Dinner: Changing the Game, released earlier this year.  We saw it on

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