Recipe entry
Breakfast by Bella

Pea, Spinach and Cashew Pesto

A thick creamy saucey type of pesto...

Ingredients

  • 400g peas (I used frozen peas)
  • 100g spinach
  • 30g basil (optional)*
  • 100g cashews
  • 3 large garlic cloves
  • 200ml olive oil 
  • ½ fresh lemon (zest and juice only)
  • Pinch of sea salt
  • ½ teaspoon black pepper 

*You could replace the basil with more spinach. I am going to try it with mint next time :) 

Method

  1. Place peas, spinach and 2 garlic gloves in a pan, cover with boiling water and allow to cook for 5 minutes on a high heat.
  2. Drain peas, spinach and garlic and place in a blender jug along with all other ingredients (including your lemon zest and juice and 1 raw garlic clove).
  3. Blitz until smooth and creamy.

You should end up with a thick creamy saucey type of pesto. 

This will serve approximately 4 people if used in pasta. 

HOWEVER it can be used for a variety of culinary creations. I used mine with spaghetti, but I have also tried it spread onto toasted sourdough with sautéed mushrooms… IT WAS AMAZING!

My 10 month old, who is a big pea lover, adored this pesto recipe with some baby size pasta. I could not get it on the spoon fast enough!! Therefore this may be a good one to try with your little one.

For the spaghetti, I simply did the following...

You will need: 

  • Homemade Pea, Spinach and Cashew Pesto
  • Spaghetti (I used ¾ of a packet)
  • 1 large red onion 
  • 150g mushroom (half a punnet)
  • 1 red pepper
  • 8 sprigs asparagus 
  • A handful of cashews, sundried tomatoes and feta cheese (for non-vegans) for the topping
  1. Boil spaghetti by placing it into a pan with a few drops of olive oil and cover it with boiling hot water. Boil on a high heat for approximately 12 minutes or until cooked (as per instructions on the packet). 
  2. Chop onion, mushrooms, pepper and asparagus and place into a large pan with 150ml of boiling water.
  3. Cover the pan with a lid to allow the vegetables to steam over a high heat while the spaghetti cooks. 
  4. Once the spaghetti is cooked, drain and chuck into the pan with the veggies and mix them together (don't worry if there is water left with the veggies as this can be mixed in).
  5. Add pesto and give it all a good mix until all you can see is green goodness (NOTE: I did not use the whole batch of pesto. I suggest using as much as desired to make your pasta dish to your liking). 
  6. To serve, chop sundried tomatoes, cashews (and feta if desired) and throw them on top. (NOTE: my husband had feta. He said it complimented the flavour well).