This Creamy Cashew Pea Pesto is loaded with spring veggies and so delicious that you’ll want to put it on everything!
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Now, straight to this pea pesto. This is a creamy, why-haven’t-I-made-this-before, goes-on-EVERYTHING cashew pea pesto. It’s a game changer friends. This is not your traditional pesto, but it’s the magic pea pesto sauce you’ve been dying to taste. Want to hear the best part? 10 minutes from start to finish. YES. Let’s get into the magic please?!
With Spring being in full swing, I really should’ve delved into all things peas already. I knew I wanted a dish for it to shine and well, who doesn’t love pesto?! Olive oil, cheese, and nuts – yes, yes and yes. I have a brilliant surprise – I usually buy vegan Parmesan cheese, but I finally came up with a recipe!! Look out for that VERY soon but basically I’ll be adding it to all the things. I’ve finished half of it in one day already…send help. Actually, don’t.
I think the peas and cashews make the huge difference in this pesto for its creaminess, and ultimately making it such a delicious pesto. Bright green, nutty with a lovely texture and ready for anything. This is the pesto you bring to parties. You can put pesto on pastas, in salads, tacos…or just eat it with a spoon like I did half of the day I made it. I honestly couldn’t stop tasting it! This pesto is 100% vegan, made from whole foods, gluten free and most importantly delicious. HELLO yumminess!
If you try this Creamy Cashew Pea Pesto, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
Juice of 1 small lime, scant 1 tablespoon lime juice
Sea salt to taste
2-3 tablespoons olive oil
Pulse the peas and kale in a food processor until combined. Add the cashews, parmesan cheese, lime juice and salt. Blend all together for a few pulses. With the food processor still running, slowly pour in 2 tablespoons of olive oil, a tablespoon at a time. Blend together until completely combined and creamy - there shouldn't be any whole pieces of any of the ingredients. Taste and add another tablespoon of olive oil if desired, and add more sea salt to taste if necessary. Enjoy!
This recipe is naturally vegan and gluten free.
HOW TO STORE
You can store this in an air tight tupperware container in the fridge for up to two weeks (although you'll probably eat it all before that). I wouldn't recommend freezing this since it would ruin the consistency.
Recipe from Jessica in the Kitchen. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.