Meat Free Monday One day a week can make a world of difference

Pea, Basil and Mint Pesto

  • Serves: 4
  • Preparation: 5
  • Cooking: 15
  • Ready: 20

A PROPER twist on the classic Italian pesto.


  • 400 g fresh podded peas or frozen peas
  • 10 g basil leaves
  • 10 g fresh mint leaves
  • 100 g roasted cashews
  • 4 tablespoons olive oil
  • juice of 1 lemon
  • ½ garlic clove, chopped
  • a good pinch of sea salt and black pepper


Preheat your oven to 190°C/375°F/gas mark 5.

Place your cashew on a baking tray and roast in the oven for 10 minutes, giving them a shale halfway through. Remove and leave to cool.

If using fresh peas, pod them and add to a pan of boiling water. Cook for a couple of minutes until tender, drain and run under cold water to cool. If using frozen peas, defrost first then add with the rest of the ingredients to your food processor. Whizz until smooth.

Place in a serving bowl and drizzle with olive oil. Serve with a big bowl of crisps (e.g Sea Salt Properchips).

Additonal notes

Recipe courtesy of PROPER

“A PROPER twist on the classic Italian pesto. For your next picnic in the park or garden party, combine peas, mint, basic and lemon to create the ultimate PROPER dip. Paired perfectly with our Sea Salt Properchips.”

Instagram: @PROPER

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