If you think pesto is only for basil, think again. Here, a pesto is made by processing cooked peas and broccoli with the usual ingredients (garlic, pine nuts, parmesan, and yes, basil) to a paste, then gradually blending in olive oil until thick and spreadable. You can use this in the same way as traditional basil, including as a topping for pasta, as in this recipe, which also includes sun-dried tomatoes and grilled courgettes plus some reserved peas and broccoli.


  • 100 grams peas (cooked)
  • 100 grams broccoli (cooked, sprigs)
  • 1 garlic (glove)
  • 6 fresh basil leaves
  • 2 tablespoons pine nuts (roasted)
  • 3 tablespoons grated parmesan
  • olive oil (to taste)
  • salt (to taste)
  • 300 grams penne pasta
  • 2 courgettes
  • 1/4 cup dried tomatoes (in olive oil)
  • grated parmesan (to taste)


  1. Save some peas and a few broccoli sprigs for garnishing.
  2. Prepare the pesto: grind the peas, broccoli, garlic, pine nuts, parmesan and basil in a blender. Slowly add olive oil while grinding until you obtain a creamy paste. Season with salt. Remove and set aside.
  3. Cut the zucchini into thin slices lengthwise, season with salt and grill on both sides for a short time. Season with a little olive oil and set aside.
  4. Cook the pasta until al dente (about 9 minutes). Drain and add pesto to taste. Also add the grilled zucchini, peas, broccoli and pieces of dried tomato. Serve with freshly grated Parmesan.
Discover more recipes from Ananás e Hortelã


Yummly User