Mint Pea Basil Pesto

Mint Pea Basil Pesto

For our vegan and lactose intolerant friends, the cheese in this recipe is entirely optional. Just add a little extra salt!

Ingredients

• 1 cup cashews
• 2 cloves garlic
• 1 cup peas
• 1 cup packed fresh mint leaves
• 1 cup packed fresh basil
• ¼ cup Romano cheese
• 1 tablespoon lemon zest

Directions

1. Pulse the cashews, garlic, and peas in the food processor until they’re finely chopped with some larger pieces still intact. You don’t want a puree at this stage.
2. Add the mint and basil and pulse again.
3. Slowly drizzle in the olive oil with the food processor blade still running. When all the oil is incorporated, turn the food processor off. Add the cheese, if using, and lemon zest, and pulse a few more times to combine.
4. If not using immediately, pesto will keep in the fridge for 3-5 days in an airtight container. Drizzle a small amount of oil over the top of the pesto to stop oxidation and discoloration.