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Jar of cashew pea pesto with spoon.

Creamy Cashew Pea Pesto

Print Recipe
This easy cashew pea pesto is loaded with spring flavour and extra creamy. Use it for pasta, sandwiches, pizza, and even as a veggie dip!
Course Jams, Sauces, Dips & Spreads, spreads
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 servings
Calories 99
Author Jessica Hylton

Ingredients

  • 1/2 cup fresh peas if frozen, thawed; 75g
  • 1/2 cup soft kale (de-stemmed) or parsley 20g
  • 1/4 cup raw cashews 35g
  • 3-4 tablespoons vegan Parmesan cheese 15-20g
  • Juice of 1 small lime scant 1 tablespoon lime juice, 10mL
  • Sea salt to taste
  • 2-3 tablespoons olive oil 30-45mL

Instructions

  • 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!

Notes

Store cashew pea pesto in an airtight container in the fridge for up to 1 week. To keep the green colour vibrant, add a thin layer of olive oil on top to prevent the pesto from oxidizing.

Nutrition

Calories: 99kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg