photo of Pea & Basil Dip

Pea and Basil Dip

Whip up this Pea & Basil dip on a Sunday night and take it to work the next day for a delicious super snack. Serve it with vegetable sticks or seed crackers. If you add a bit more oil, it can be drizzled over soups or whatever takes your fancy.


  • ⅓ cup / 50g pine nuts
  • 2 cups loosely packed / 35g fresh basil leaves
  • 1 cup / 140g shelled green peas (fresh or frozen)
  • zest of 1 organic or spray-free lemon
  • 1-2 tbsp lemon juice
  • 1 clove garlic, minced
  • 3-4 tbsp cold-pressed olive oil (as needed)
  • ½ tsp  sea or Himalayan salt
  • Pepper to taste


  1. 1
    Bring a pot of water to the boil. Add frozen peas and turn off the heat. Let them sit for about 2-3 minutes until bright green. Drain and set aside.
  2. 2
    In a dry skillet over medium heat, toast the pine nuts until lightly golden. Remove from heat and set aside.
  3. 3
    Place the toasted pine nuts, olive oil, lemon juice and zest, salt, basil, and peas in a food processor and pulse until the desired consistency is reached. Add more olive oil if you like a softer pesto. Taste and adjust seasoning if necessary.

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About the author 

Henriette Selch ND

Hi there, I’m Henriette and the founder of Perth Natural Fertility. I believe in empowering people to make smarter, healthier choices in their lives. Over the past 18 years, I have helped hundreds of couples improve their health and fertility. In my spare time, I love travelling, reading and spending time with friends and family.

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