Pea and cashew pesto dip

This simple recipe is a high-protein, high-fibre twist on pesto. You can serve it with vegetable crudité, crackers, toast, add to pasta, use a dollop as the base for grilled fillet of fish, add to a salad or roast vegetables – or pretty much anything else!

Pea and cashew pesto dip Credit: Kitti Gould

• serves

  6

• prep

  5 minutes

• difficulty

  Easy

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Ingredients

• 100 g raw cashews
• ½ cup mint leaves
• 200 g frozen peas, defrosted
• flaked salt, to taste
• ½ lemon, zest and juice
• 1 tbsp Greek yoghurt, plus extra if required
• crudités and crackers, to serve

Instructions

1. Blitz the cashews in a blender until they resemble fine breadcrumbs.
2. Add the mint, peas, salt, lemon juice, zest and yoghurt. Blitz until smooth. If too thick add a dash of water or more yoghurt. It should be dip-textured – not too claggy or too runny. Adjust the seasoning with salt and lemon juice.
3. Spoon into a serving bowl and serve with crudités and crackers.

Note

• Add a lump or two of goat's cheese instead of yoghurt to enrich the pesto, if you happen to have some in the fridge. If avoiding dairy, then water works fine as a thinner. You can enhance the flavour with ½ teaspoon of powdered vegetable stock but use it sparingly.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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