Garden Pea and Chive, Cashew, Coconut Pesto

Garden Pea and Chive, Cashew, Coconut Pesto
Print

Garden Pea and Chive, Cashew, Coconut Pesto

Servings: makes approximately 10 ounces
Preparation Time: 10 minutes

Ingredients:

  • 1/4 pound snap or snow peas in shell
  • 1/2 cup raw cashew pieces
  • 1 ounce Parmesan cheese cut in chunks
  • 1 small bunch of chives
  • 1 tablespoon coconut oil
  • 1 1/2 tablespoons olive oil
  • 1/8 teaspoon salt

Directions:

Bring 1 cup of salted water to boil in a small saucepan. Add peas. Bring back to boil and turn off heat. Let them sit in the hot water for a few minutes before draining.

Add the cashews and Parmesan to a food processor and process until coarsely ground. With a scissors, cut the chives into 1-inch pieces into the processing bowl. Now add the peas, coconut oil, olive oil, and salt. Process until smooth, scraping down sides of bowl as needed.

Karen from Quincy, CA, just won $50 for this recipe and photo!
Submit yours here.


Related Posts

Amazing Coconut Pie

Amazing Coconut Pie

Whole sugar, eggs, and coconut oil combine to create this delicious pie.

Light-as-a-Feather Breakfast Muffins

Light-as-a-Feather Breakfast Muffins

These muffins are topped with a cinnamon-sugar mixture and shredded coconut.



Leave a Reply

Your email address will not be published. Required fields are marked *