Pea, Mint and Cashew Pesto

Pea, Mint and Cashew Pesto Recipe

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Accompaniment


  • 1 cup frozen peas (150g)
  • 30g cashews, toasted
  • 40g parmesan, grated
  • 4 small cloves garlic
  • 1 cup mint, packed
  • Juice of 1 lemon (80ml)
  • 2½ tsp salt
  • ⅔ cup extra virgin olive oil

  1. Bring a pot of salted water to the boil and blanch the peas till they're bright green.
  2. Place all the ingredients and half the oil into the bowl of the food processor, and pulse to process into a chunky paste
  3. Add the rest of the oil and pulse to combine
  4. Store in an airtight container


  1. This pesto can be stored, in the fridge, for 2 weeks

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