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
Ingredients
Method
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
%RDI
- Iron 3.0
- Folate 2.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 2.0
