Pea pesto tapenade: A quick and easy spread

pea and mint tapenade - BritMums

We love peas in our house and eat them all the time but when we started working with Birds Eye on ways to #MixUpYourMenu — using family favourites such as peas, fish fingers and chicken chargrills in innovative dishes.

I was inspired by a recipe I found from The Cowgirl Chef. This uses the favourites of peas and mint with a few other ingredients for a great snack, lunch accompaniment or even nibbles at a party. The fact that it takes only minutes to make? Well, that’s just a bonus.


Pea pesto tapenade

An easy, eye-catching spread perfect for dipping
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Author: Jennifer Howze


  • 2 cups frozen Birds Eye peas
  • 6 fresh mint leaves torn or chopped into small pieces
  • 1/2 shallot finely chopped
  • 1 teaspoon olive oil
  • sea salt
  • black pepper


  • Cook and drain the peas according to the directions
  • In a small pan, soften the shallots
  • Combine the peas, shallots and the rest of the ingredients in a bowl
  • Use a small hand mixer to roughly combine until you get the texture you prefer
  • Add more oil for a looser spread


Optional: For extra kick, sprinkle in some ground chili powder or play with different seasonings like cumin or garlic
Adapted from Cowgirl Chef
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About Jennifer Howze

Jennifer Howze is the Creative Director and co-founder of BritMums. She blogs about family travel at, tweets at @JHowze and Instagrams at @JHowze. Previously, she wrote the Alpha Mummy blog at The Times and as a journalist has contributed to The Times, The Guardian, The Independent, The Wall Street Journal, Travel & Leisure, Budget Travel,, Allure, SELF and Premiere, among others. She won The Maggie Award from the Planned Parenthood Federation of America for a health article in Seventeen magazine.