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Snow Pea and Roasted Almond Pesto

Course Side Dish
Servings 2


  • 200 g snow peas
  • 1/3 cup / 55 g almonds with their skins on
  • zest and juice of one medium lemon
  • ½ cup / 125 ml extra virgin olive oil
  • ½ plus 1/8 teaspoons sea salt
  • 2 garlic cloves
  • a few sprigs of lemon thyme
  • Pre-heat the oven to 180ºc /350 F.


  • Rinse the snow peas and, while trimming their ends, slide your finger along one side to remove any tough strings. Coarsely chop them.
  • Arrange the almonds evenly on a baking tray. Roast them for8 to 10 minutes or until golden brown. Set them aside to cool. When the almonds are cool enough to be handled, chop them coarsely.
  • Put all the chopped snow peas and almonds in the bowl of a food processor along with the other ingredients. Process for 1 to 2 minutes until smooth. Have a taste and adjust the seasonings if needed. Transfer the pesto to a large bowl and store in the fridge. Use within 2-3 days.
Keyword Snow Pea and Roasted Almond Pesto Recipe