- serves 6-8 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 100 g raw cashews
- ½ cup mint leaves
- 200 g frozen peas, defrosted
- flaked salt, to taste
- ½ lemon, zest and juice
- 1 tbsp Greek yoghurt, plus extra if required
- crudités and crackers, to serve
Instructions
- Blitz the cashews in a blender until they resemble fine breadcrumbs.
- Add the mint, peas, salt, lemon juice, zest and yoghurt. Blitz until smooth. If too thick add a dash of water or more yoghurt. It should be dip-textured – not too claggy or too runny. Adjust the seasoning with salt and lemon juice.
- Spoon into a serving bowl and serve with crudités and crackers.
Note
• Add a lump or two of goat's cheese instead of yoghurt to enrich the pesto, if you happen to have some in the fridge. If avoiding dairy, then water works fine as a thinner. You can enhance the flavour with ½ teaspoon of powdered vegetable stock but use it sparingly.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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