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Course: Pasta
Cuisine: Italian
Prep Time: 10 minutes
Total Time: 10 minutes
Author: Vidya Srinivasan


  • Fresh basil leaves - 1 cup packed into measuring cup
  • Baby spinach - 1/2 cup
  • Frozen Peas - 1/4 cup
  • Garlic - 2 cloves peeled and sliced
  • Extra-virgin olive oil - 4 tablespoon
  • pine nuts - 3 tablespoon
  • Walnut - 3 tablespoon
  • Cheddar and Mozzarella Grated - 1/4 cup Parmesan is recommended. As we don't eat Parmesan I opted for cheddar and mozzarella
  • Kosher salt - as needed
  • Fresh ground black pepper - as needed


  • Wash basil leaves and baby spinach. Microwave frozen peas for 2 mins. Microwave pine nuts for 1 min or you can even roast it. Put basil leaves, baby spinach, peas and garlic into a blender/food processor until basil and garlic are finely chopped
  • Add pine nuts, walnuts, cheddar and mozzarella cheeses to the basil mixture and process for 1-2 minutes, until the pesto is well mixed. (I like to keep it finely pureed, but you can make it chunky as well)
  • Season with salt to taste. Add fresh ground black pepper and pulse a few times more
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