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| 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 1/2 tablespoons
olive oil
- 1/8 teaspoon salt [2]
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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