Minty Pea Pesto

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  • 2 c (300 g) peas, blanched
  • 2 small cloves of garlic
  • 1/2 c (65 g) raw cashews
  • 1/4 c mint leaves (If you don’t like mint, substitute basil)
  • juice from half a lemon (1 T)
  • 1/3 c (80 ml) aquafaba
  • 1/2 cup (120 ml) hot water (take some of the cooking water from the peas or pasta)
  • 1/4 tsp salt (don’t add any salt if you’re using aquafaba from canned garbanzo beans)

Put everything into a blender. Pulse at first, then blend on high until smooth & creamy, adding water as necessary to get your desired consistency.

This recipe makes enough for 2 people, served with a whole grain pasta.

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