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Snap Peas and Green Beans with Rocket-Mint Pesto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant vegetarian side dish celebrates the crisp textures of spring vegetables, pairing sugar snap peas and trimmed green beans with a punchy homemade pesto. Unlike a traditional basil-based sauce, this version uses peppery baby rocket and fresh mint leaves to create a bright, zesty dressing that perfectly complements the sweetness of the pulses. Toasted almonds provide a lovely crunch, while shaved Parmesan adds a touch of savoury depth to every mouthful.

Ideal for a light lunch or as a fresh accompaniment to grilled fish or roasted chicken, this seasonal salad is as versatile as it is nutritious. The vegetables can be blanched and chilled up to a day in advance, making it a stress-free option for hosting. Serve it on a large platter for a beautiful centrepiece that brings a burst of garden-fresh flavour to your table.

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Ingredients for Snap Peas and Green Beans with Rocket-Mint Pesto

  • 70g raw skin-on almonds

  • 1 garlic clove, finely grated

  • 2 cups (lightly packed) baby rocket

  • 60g Parmesan, shaved, divided

  • 1 cup mint leaves, plus more for serving

  • 80ml olive oil

  • Kosher salt, freshly ground pepper

  • 350g sugar snap peas

  • 350g green and/or wax beans, trimmed

  • 2 tablespoons fresh lemon juice

  • Lemon wedges (for serving)

How to make Snap Peas and Green Beans with Rocket-Mint Pesto

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Preheat oven to 177°C. Toast almonds on a rimmed baking sheet, tossing once, until fragrant and slightly darkened in colour, 8–10 minutes. Let cool, then coarsely chop half of almonds and set aside. Pulse remaining almonds with garlic, rocket, half of Parmesan, and 1 cup mint in a food processor to a smooth paste. With motor running, stream in oil; thin with 2 tablespoons cold water to reach a pourable consistency. Season pesto with salt and pepper.

Cook peas and beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, about 3 minutes. Drain; transfer to a bowl of ice water and chill until cold. Drain peas and beans; pat dry with paper towels. Transfer to a large bowl and toss with lemon juice and 3 tablespoons pesto; season with salt and pepper.

Arrange peas and beans in a large bowl or platter over remaining pesto. Top with more mint leaves, reserved almonds, and remaining Parmesan; season with salt and pepper. Serve with lemon wedges for squeezing over.

Peas and beans can be blanched 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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