Pea and cashew nut pesto

Recipe from: 12 May 2011

Ingredients 8
Servings 6
Minutes 0 mins


Serving Change
  • 2
    cups frozen peas, blanched and drained
  • 3/4
    (about 100g) raw cashew nuts
  • 3/4
    feta cheese, crumbled
  • 2
    garlic cloves, peeled and roughly chopped
  • 2-3
    fresh mint
  • 1-1.5
    olive oil
  • juice of 1/2 lemon
  • salt & pepper to taste


0 mins
Place the peas, cashew nuts, feta cheese, garlic and fresh mint in a food processor and process until the mixture has formed a paste but is not completely smooth.
With the processor running, slowly drizzle the olive oil through the funnel.
I only use one cup of olive oil as I like my pesto to be less runny, if you want a looser pesto, use 1.5 cups of olive oil.
Taste the pesto and adjust the seasoning with lemon juice, salt and pepper.
To store, place in a air-tight jar and drizzle olive oil over the top before placing the lid on.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious’ blog, click here.




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