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.

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Coconut Cashew Dip

Servings: 4–6
Preparation Time: 5 minutes

Ingredients:

• 1/2 cup raw cashews, soaked (at least an hour)
• 1/3 cup coconut milk*
• 1 tablespoon Virgin Coconut Oil
• 2 vanilla beans, scraped or 1/4 teaspoon vanilla bean powder or 1/2 teaspoon vanilla extract
• 1 1/2 tablespoons sweetener of choice

Directions:

Add all of the ingredients into a blender or food processor. If using a food processor and sugar, I would run your sugar through a blender or coffee grinder so it’s not grainy.

Blend until well combined and smooth.

Store in the refrigerator.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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