3+ Ingredients
Pesto Pea Salad Bowls

Pesto Pea Salad Bowls

I thought I was scarred for life.

All those childhood memories of being forced to finish my peas left me with a tiny pea phobia.

Even though I LOVE all the other vegetables from my childhood (yes even Brussels sprouts and cauliflower WITHOUT cheese) I struggled to get excited about peas.

Until I made this Pesto Pea Salad Bowl.

I love it so much that it won my internal prize for best dish of the day when I did my recent photo shoot.

With 10 other recipes competing – that’s saying something.

So even if you’re not the worlds biggest pea fan I urge you to give this a go.

It may just change your life. AND open up endless peas-abilities (sorry. Dad joke).

You’ll want to make sure you always have a bag of peas in your freezer. Trust me.

You can serve the 3 ingredient version as a side or turn it into a meal in a bowl by adding some cooked protein. I like boiled or poached eggs, cooked chicken or canned tuna.

Video for
Pesto Pea Salad Bowls

Pesto Pea Salad Bowls (3+ Ingredient)

Total Time 11 minutes
Servings 1 person


  • 250 g frozen peas
  • 1-2 tablespoons pesto
  • handful grated parmesan cheese

PLUS ingredient

  • cooked protein optional


  1. Place a medium saucepan over a high heat. Add frozen peas and cook, covered for a minute or so.
  2. Stir and cook for another minute or until peas are defrosted and hot.
  3. Remove from the heat and stir in the pesto and parmesan.
  4. Serve in a deep bowl with the protein on top (if using) and extra parmesan grated over if it takes your fancy.
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Variations & Substitutions for Pesto Pea Salad Bowls

plan-B (pantry) – this is totally a pantry meal! Especially if you use canned tuna as your protein.

Keto / ultra low carb – use broccoli or cauliflower ‘rice’ instead of the peas.

vegetarian – serve as a side or use veggie based protein like crispy roast tofu, or the egg option.

different protein – boiled or poached eggs, cooked chicken, canned tuna, ham, cooked sausage, salami.

dairy-free – replace the parmesan with roast almonds, pine nuts or walnuts and use a dairy-free pesto or this tomato almond pesto.

more substantial (carb lovers) – cooked pasta or crusty bread or pile the pesto peas onto hot buttered toast.

more substantial (low carb) – extra protein, chunks of avocado, roast nuts.

different vegetables – frozen broccoli, steamed broccoli, frozen green beans, frozen kale, frozen spinach. Also amazing with roast cauliflower or shredded cabbage which cooks down into the most delicious cabbagey ‘noodles’.

more fancy / for entertaining – fresh herbs like parsley or basil or roast pine nuts or sliced almonds. Serve with fancy protein like pan fried salmon or a whole roast chicken.

Waste Avoidance Strategy

frozen peas – keep them frozen and they will last for months.

pesto – commercial jars of pesto will keep for months in the pantry. Fresh pesto will keep in the fridge for a few weeks. Cover with olive oil to prevent exposure to air and browning reactions. Can be frozen.

parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

Problem Solving Guide

bland – more salt or a squeeze of lemon! Or add in a flavour bomb.

too dry – more pesto or a drizzle of extra virgin olive oil.

Prepare Ahead

Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1-2 weeks or can be frozen.

Pesto Pea Salad Bowls

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With Love

Jules x