Bacon and Cabbage Frittata paint

This vibrant aromatic chunky green pesto is bound to be a winner with the whole family. Sweet peas and earthy parsley really do enjoy each-other’s company. Blend with your favourite extra virgin olive oil, a smidgen of garlic, freshly ground black pepper and OMG! This easy to rustle up pesto will keep in your fridge up to a week, cover with extra oil to preserve and stop discolouring and bring back to room temperature to serve. 

Great served with pasta, fish, chicken, meats, vegetables, in soups, side dip, sandwiches, antipasti etc.

Makes approx 500 ml (1 small kilner jar)


  • 50 grams raw cashew nuts, soaked 30 mins or overnight
  • 10 grams garlic clove, lightly crushed (1-2 cloves depending on size)
  • Himalayan salt and freshly ground black pepper to season
  • 30 grams curly parsley (stalks removed weight), roughly chopped
  • 10 grams mint leaves, roughly chopped
  • 200-300 ml extra virgin olive oil
  • 300 grams frozen peas, defrosted and drained 
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

  • Diabetic Friendly

  • Low GI

  • Low Carb

Print Friendly, PDF & Email


  1. Place nuts, garlic, parsley and mint into a food processor and blitz for a few seconds, then add the oil and continue to wiz. Lastly add the peas and use the pulse button to finish blending. (The peas should be slightly chunky). Add more oil if you want a runnier consistency. Taste and add more seasoning if necessary.  
  2. Pour into a sterilized Kilner jar and cover with a splash of olive oil. Close lid and store in fridge for 1 week. 

Maggie's Tips

  • If you don’t have time to soak nuts – no worries! 
  • Nut allergy: just omit cashews
  • This makes for a lovely salad dressing, fantastic with pasta or risotto, great mixed into butter or served with steak, fish or chicken as a marinade or sauce.