This vegan pesto is far from a traditional – it’s vegan for starters – however it’s full of delicious flavours and adds a flash of vibrant green colour to any dish. In these last few days of summer, I wanted to make the most of seasonal basil whilst giving a nod to the incoming autumnal months, and pumpkin immediately sprung to mind.
With some species of peas, the juvenile pods can be harvested and eaten whole, we know and love these as mange tout. This recipe brings together both mange tout and garden peas, with a super quick and easy dressing, perfect for when you need a healthy supper or lunch – fast!
I’m also using up the fresh garden peas I had left over from my latest mindful eating experiment, which makes me really happy as I’m a big fan of improvising and using what I already have, before making a dash to the shops.