Spring Pea and Three Cheese Cashew Pesto

Peas in pesto are a great green thing. Make this for little ones who won’t eat their veggies or grown ups who you still have to trick into getting their daily fix.

The lighter, subtle flavor of cashews won’t over power the sweet flavor of the peas and will allow the cheese to come through as well. Peas not in season? Don’t worry about it and opt for frozen peas from the bag. You will still get all the sweet, bright flavors of spring even in the colder months.

Prep Time
Cook Time
  • 1 cup peas, blanched
  • 1/2 cup 3 cheese mix (Look for the pre-shredded parmesan, asiago, and fontina)
  • 1/2 cup basil
  • 1/2 cup Parsley leaves
  • 1 large Lemon, Zest and Juice
  • 1/2 cup raw cashews
  • 1 1/2 Tbsp. olive oil
  • salt and pepper, to taste
  • water, to thin out if necessary
  1. In a small pot of simmering water, cook peas for 2 minutes. Quickly drain and rinse with cold water.
  2. Place the peas, cashews, and cheese in a small or medium sized food processor. Pulse for 10-20 seconds until it begins to form a paste. Add in the lemon zest and the juice. Add in the parsley and basil. Pulse for another 10 seconds.
  3. Add in the olive oil and salt and pepper. Pulse for another 30-45 seconds until it begins to become a cohesive paste. Add in a little bit of water to thin out if it’s too thick.
  4. Taste and season with salt if need be, but the cheese should give it plenty of saltiness.
  5. Place into an airtight container and refrigerate for up to 1 week.

Serve our Spring Pea Three Cheese & Cashew Pesto on fresh baguette, mixed with pasta, or on your favorite grilled pizza. We even like to top on scrambled eggs in the morning.


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