Zingy pea & spinach pesto-style dip [vegan!]

sneak peak: this recipe for a zingy and refreshing pesto-style pea and spinach dip is really easy and uses ingredients you'll almost always have on hand - it's a dip, a spread, a sauce, whatever you like!

Once upon a time, I had absolutely nothing in the fridge and needed to make some lunch. I had some bread in the freezer but nothing to put on it, and I didn't fancy just having a bowl of peas (much as I do LOVE peas).

Then the stars aligned, inspiration struck, I cobbled together a few bits and bobs into my nutribullet, et voilà! This dip was born. It tasted fab, so I made it look as un-swampy as possible and grabbed my camera to share it with the world. Well, I shared it on instagram first, but now I'm sharing it with the rest of the world (or the portion of it who read my blog or google for pea and spinach pesto-style dip recipes and land here - hello!).

It can be spread, dipped into, mixed through, loosened up and drizzled, and even eaten with a spoon if you're that way inclined. The dip is your oyster, except it's vegan so it's not. Maybe the world is your dip instead?

This can be:
- a dip
- a spread
- pasta sauce
- soup (mix it with coconut milk?! YUM)
- a drizzle (dilute with water or more lemon juice to loosen it)
- a mix-in flavour (e.g. for quinoa, rice, cous cous)

Zingy Pea & Spinach Pesto-Style Dip
makes one small bowl - approx one cup by my very rough guesstimations

large handful of frozen peas
2 blocks of frozen whole leaf spinach
1 clove garlic
juice of a lemon (approx 2 tbsp)
1 tsp dried basil OR three leaves fresh
1 tsp dried rosemary OR one sprig fresh (approx 10cm?)
1/2 tsp chilli powder
salt & pepper
water as needed

1. Defrost your peas and spinach - popping them in a microwave-safe container and steaming in the microwave for a couple of minutes is the easiest way, and use a fork to break up the spinach.
2. Chuck it all in a blender and whizz, adding water as required until you reach your desired consistency.
3. Taste as you go and add seasonings to taste - more or less garlic/lemon/basil/rosemary/chilli as you wish, and if you put too much then just add more peas and spinach to dilute the flavours out again.

How easy is that?! It will keep in the fridge for a good few days, but it's so versatile that you won't struggle to eat it all up. Happy blending!

*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*


  1. Great recipe. Sauce made from simple ingredients, but refined and refreshing. It’s great that you shared this recipe. Occasions are sometimes pleasant. Thank.


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