Pea & Mint Pesto, with Lemon & Cashews

PESTO WITH A TWIST!

With pesto, the possibilities are endless. By switching up the herbs and a few other key ingredients, a multitude of interesting flavour combinations can be created. Our pea and mint pesto is no exception, pairing two classic culinary partners. Enjoy the sweet and zesty notes in your favourite pasta, on a crostini or as part of your main meal. With a handy food processor, it’s crazily easy to make, store and enjoy…

The distinct sharpness of the mint is the perfect foil for the sweet peas. This is another pesto classic, easily made and thoroughly enjoyed.

If you’re feeling bored with traditional Basil Pesto, there’s no reason not to mix things up a little. This recipe has more sustenance than a traditional pesto, as well as sweet and zingy flavours from the peas and lemon respectively.  Some points to note;

• Peas contain many heart-healthy minerals
• Bulk up your pesto with fresh vegetables, like peas
• Easily sourced ingredients and quick to make

THE HEALTH BENEFITS OF PEAS

Peas contain minerals such as potassium, magnesium and calcium, which are good for the heart. They’re also believed to prevent high blood pressure, further aiding heart health. Antioxidants (and a variety of other vitamins and minerals) boost the immune system, whilst having anti-aging properties. The low calorie to fiber and protein ratio of peas not only promotes weight loss, but helps to regulate blood sugar levels in the body. Its high vitamin C content helps to stimulate collagen production, leading to healthy, glowing and young-looking skin. Learn more about the health benefits of peas here.

PEA PESTO PROCESS

Start by cooking the peas. Fill a pot with water, wait for it to come to the boil and add in approximately 2 cups of frozen peas. We like to cook them for no longer than 3 minutes, until they’re tender but still retain their vibrant green colour. Place the cooked peas into a food processor, along with 1/4 cup mint, ½ cup vegetarian or vegan parmesan cheese, 3 cloves of garlic, 1/3 cup lemon juice and 1/3 cup nuts. Traditionally, pine nuts are used, but they’re often hard to find and, frankly, quite expensive. Cashews are a much cheaper option but provide the same flavour profile. Once all the ingredients are added to the processor, pulse them a few times until the peas are mashed. The outcome should be a chunky but well combined paste-like mixture.

If you don’t have a food processor, the pesto can be made how it was made traditionally – in a pestle and mortar. You can also mash the peas with a fork, finely chop the other ingredients and combine everything in a bowl. 

Once the ingredients have been chopped and combined, the olive oil is added. Setting the processor to a slow setting, ½ cup olive oil can be slowly poured in a steady stream until it is blended into the mixture. Add salt and pepper to taste, giving the pesto given a final mix. It is now ready to serve and enjoy…

SERVE, STORE & ENJOY

Once the pea and mint pesto is ready, it can be served how it’s traditionally served, over pasta. We mixed in some roasted broccoli, extra peas, fresh rocket leaves and goats cheese or vegan feta. Top off the pasta with a drizzle of olive oil and a final sprinkling of mint leaves. Be sure to store any leftovers (if they are any) in an airtight container and place in the refrigerator. Best served within 3 days, but it will stay fresh for up to 1 week.

The beautiful thing about pesto is just how versatile it is. Besides being served over spaghetti or linguine, it can be stuffed with ricotta into ravioli or layered with roasted butternut in a vegetarian lasagna. Pea pesto can be used as a dip or as a topping for a crostini. Simply toast slices of ciabatta, spread with the pesto and top with crumbled goats cheese or vegan feta. It can also be served as a sweet and zesty side to a multitude of main meal options. Whatever the accompaniment, this pea and mint pesto will surely make it even better!

Pea & Mint Pesto

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The Zest Kitchen

Category

Snacks & Dips

Ingredients

• 2 cups frozen peas
• 1/4 cup fresh mint
• 1/3 cup pine nuts or cashews
• 3 cloves garlic
• 1/2 cup vegetarian or vegan parmesan cheese
• 1/2 cup (120ml) olive oil
• 1/3 cup (70ml) lemon juice
• salt and pepper to taste

Instructions

1. Cook the frozen peas in boiling water for approximately 3 minutes or until tender.
2. Add the cooked peas, mint, nuts, garlic, parmesan and lemon juice to a food processor or pestle. Pulse (or grind) until the ingredients form into a coarse mixture.
3. While processing, slowly add the olive oil into the mixture in a steady stream until well combined.
4. Add salt and pepper to taste and give the pesto a final mix. Serve immediately and/or store it in a glass jar in the refrigerator.

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https://thezestkitchen.com/pea-pesto