Minted Pea and Cashew Pesto Minted Pea and Cashew Pesto

Photography by James Tse

Serve this pesto over lamb chops or mashed potatoes. For a quick appetizer, spread it onto toasted baguette slices and top with halved cherry tomatoes.

  • Prep time 10 minutes
  • Total time 10 minutes



In saucepan of boiling water, cook peas until heated through, about 2 minutes. Drain and rinse under cold water until cool; drain again.

In food processor, pulse cashews with garlic until coarsely ground. Add peas,mint, Parmesan, salt and pepper; pulse, scraping down side, until in coarse paste. With motor running, add oil and lemon juice in thin steady stream until smooth. If necessary, gradually add up to 2 tbsp water, 1 tsp at a time, to reach desired consistency. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)

Makes about 1 cup.

Nutritional facts per tbsp: about

  • Sodium 81 mg
  • Protein 2 g
  • Calories 71.0
  • Total fat 6 g
  • Potassium 31 mg
  • Cholesterol 2 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g


  • Iron 3.0
  • Folate 2.0
  • Calcium 3.0
  • Vitamin A 2.0
  • Vitamin C 2.0
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Appetizers & Snacks

Minted Pea and Cashew Pesto