Garden Pea and Chive Cashew Coconut Pesto

Garden Pea and Chive Cashew Coconut Pesto

photo by recipe author

Servings: makes approximately 10 oz.
Preparation Time: 10 minutes

• 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

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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