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  • Prep Time
    10 mins
  • Cook Time
    10 mins
  • Serving
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I had tasted this lovely pesto in the beautiful island of Capri a few years ago.  I had loved it so much that I wanted to recreate it.  So here is my take on Pesto di Piselli.  I hope you will love it too!



    Step 1

    Sauté the onion and garlic in a little olive oil. Do not let it brown. Add a dash of white wine and cook until onion is very soft and the wine is nearly all absorbed. In the meantime, cook the extra peas in the microwave for a few minutes. Set these aside for later.

    Step 2

    Add the peas to the onion mix and add about 1/4 cup of vegetable stock. Bring it to a boil and then switch off the heat and leave to cook.

    Step 3

    When cool, place the pea mix in a small blender, add the toasted almonds, the Grana, chilli, a few leaves of basil and parsley, a good glug of olive oil and season with salt & freshly ground pepper. Whizz to a smooth puree. If too thick, add a little more olive oil.

    Step 4

    Boil the spaghetti, drain but reserve some of the water.

    Step 5

    Mix the pesto with the reserved water (add little by little until you have a creamy consistency) and then combine it with the spaghetti. Mix in the extra peas.

    Step 6

    Garnish with fresh basil and serve with extra Grana.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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