Broccoli, Pea, Mint OMG Pesto

This is a genius recipe if I do say so myself. :) So fresh, vibrant, zingy & sweet, with a decadent pop of baby green peas for a next level mouth experience! 

This pesto is gonna be your summer “go to” to for:

Making a salad sexy, add as a topper over summer roasted veges, add to a fish dish if you are plant based like me and follow the 80/20 rule, stir through a gluten free pasta, add as a layer in a vegan lasagne, or spread on crusty gluten free bread, OR use as dip on its own with crudités & crackers.

Ingredients:

  • 1C steamed broccoli

  • 1C frozen baby peas + extra 1/2C – defrosted in hot water, drained

  • 1 whole bunch mint

  • 1/4C olive oil

  • 1/4C ACV

  • 3 drops stevia

  • 1C cashews

  • 2 birds eye chilli’s

  • 2 cloves garlic

  • generous pinch salt

  • pepper to taste

  • 2-4T nutritional yeast

Method:

Add all ingredients to blender except for the 1/2C baby peas and on low using tamper pulverize until your desired consistency. I like mine a little chunky.

Transfer to bowl, and stir through additional 1/2C baby peas, top with a splash olive oil and serve.

Will last a few weeks in the fridge. Honestly so delicious you’ll want to eat it all asap!

Enjoy with ❤️Find me on Instagram @therawfoodkitchen

Yum