BY CHEF KATIE MIST

Cashew Pea Pesto

Cook Time: n/a | Prep time: 5 minutes | Serves/Serving: n/a

Ingredients

• 3 cups frozen peas (fresh peas are amazing, when in season)

• 15 large basil leaves, plus a few extra for garnish

• 1 tablespoon olive oil, plus extra to drizzle on pasta

• 2 cloves garlic

• 3 tablespoons unsweetened cashew nut butter (substitute with almond or sunflower butter)

• Salt and pepper to taste

Instructions

1. Place peas in a small pot and fill with water to cover

2. Bring to a boil, reduce heat to a simmer and cook until peas are tender

3. While the peas cook, make an ice bath by adding water and ice cubes to a bowl

4. When peas are done cooking, remove them from the pot (reserve the cooking water for later) and transfer them to the ice bath

5. PROTIP: This stops the cooking process and will help retain a bright green color

6. Add all of the ingredients to a food processor and blend until silky smooth, adding the cooking liquid slowly until it’s the desired consistency

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