Sauces/ Snacks

Pea Pesto

Who says you need herbs to make a delicious green pesto? This creamy pea pesto is a great go-to recipe if you’re in need of something saucy. Scoop it on top of baked potatoes, mix into pasta, use it for as a dip for crudités or spread it inside of wraps. I always have a bag of frozen peas in my freezer for emergencies, which is what I used for this recipe, but fresh or even tinned peas will work great too!

Photo: @myburghduplessis

Pea Pesto

By Leozette Roode Serves: 4
Prep Time: 2 Cooking Time: 10

Who says you need herbs to make a delicious green pesto? This creamy pea pesto is a great go-to recipe if you’re in need of something saucy. Scoop it on top of baked potatoes, mix into pasta, use it for as a dip for crudités or spread it inside of wraps. I always have a bag of frozen peas in my freezer for emergencies, which is what I used for this recipe, but fresh or even tinned peas will work great too! 

Ingredients

  • 1.5 cups frozen peas
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 cup cashew nuts
  • 1/2 green chili
  • Good grind of salt and pepper
  • 4-5 chopped mint leaves (optional)

Instructions

1

1. Blanche the peas: Fill a mixing bowl with water and ice and set aside. Bring a pot of water to the boil. As soon as the water is boiling, throw in the peas and cook for 10 minutes, until the peas are bright green and slightly softened. Drain the peas and transfer to the mixing bowl filled with ice water. Drain again. Set the peas aside.

2

2. Make the pesto: Place the cooked peas in a food processor and pulse till chunky. Add the garlic cloves, olive oil, lemon juice, cashew nuts, chili and salt, and pepper to the food processor and blend until smooth. Taste and adjust seasoning if needed.

The South African Vegan Cookbook

Available in leading book stores – 14 September 2018

You Might Also Like