Creamy Cashew Pea Pesto

The Unexpected Pesto You Didn’t Know You Needed

I might just have a pesto problem. From classic basil pesto to herbaceous parsley pesto and nutty pistachio pesto, it’s truly a staple in my kitchen. But if you want a pesto that really breaks the mold, it’s this cashew pea pesto.

• The peas and cashews give the pesto a delicately sweet flavour, and they also create a rich, creamy texture that’s different from your average pesto recipe. 
• There are so many ways to use it! We love this pesto on pasta, spooned over air fryer asparagus, and I’ve even used for tacos. (Yes, really!) Its creamy texture also makes it a great dip for crackers, veggies, and pita chips.

Notes on Ingredients

Here’s what you’ll need to make this cashew pea pesto. Scroll down to the recipe card for exact measurements and full instructions.

• Peas – Fresh peas are in season for a very short time, so take advantage when you find them! The rest of the year, thawed frozen peas are just fine.
• Kale or parsley – Parsley will give you an herb-y balance to the sweet peas, while kale adds more of an earthy, slightly bitter flavour.
• Cashews – Be sure to use raw cashews, as they get creamier than roasted cashews.
• Vegan Parmesan – You can use store-bought or homemade vegan Parmesan.
• Lime juice – While you can use lemon if you’d like, I developed this recipe with lime juice and I love the mellow acidity it adds.
• Sea salt – To taste.
• Olive oil – Because the peas and cashews blend into a creamy consistency, you don’t need as much oil for this cashew pea pesto as you do for a traditional pesto. But you still need a little to loosen it up.

How to Make Cashew Pea Pesto

Below you’ll find step-by-step photos showing the process of making this cashew pea pesto, but the full instructions are in the recipe card at the bottom of the post.

• Blend the base. Add the peas and kale (or parsley) to a food processor and pulse until broken down and combined.
• Add the next ingredients. Pulse in the cashews, vegan Parmesan, lime juice, and salt.
• Stream in the oil. With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy. (While I like a little texture in some pestos, for this recipe, I prefer it smooth.)
• Adjust and finish. Taste and adjust with more salt or a little extra olive oil if needed, then serve or store for later.

Tips and Variations

Here are a few ways to make this cashew pea pesto your own.

• Soak the cashews if you’d like. For an extra creamy pesto, you can soak the cashews in filtered water for 8 hours. 
• Add extra pea flavour. Instead of kale or parsley, use pea shoots. These are often in CSA boxes and at the farmers market in spring; they kind of taste like peas in the form of a green!
• Make it nut-free. Swap in pepitas, sunflower seeds, or hemp seeds for the cashews. The consistency won’t be quite as creamy, but it will still be delicious!

My Favourite Ways to Use Cashew Pea Pesto

• Toss it with pasta for an easy dinner. I love adding peas or steamed asparagus to the pasta for extra spring flavour.
• Use it as a sandwich spread instead of mayo, or make an EXTRA creamy spread by stirring the pesto into vegan mayo.
• Serve it as a dip for veggies or a spread for crackers.
• Add it to meal bowls for extra flavour.
• Spoon it over roasted vegetables. (Try it with garlic roasted asparagus or crispy smashed potatoes!)

Storage

Store cashew pea pesto in an airtight container in the fridge for up to 1 week. To keep the green colour vibrant, add a thin layer of olive oil on top to prevent the pesto from oxidizing.

More Easy Vegan Sauces

• Pomodoro Sauce
• Thai Peanut Sauce
• Tartar Sauce
• Scotch Bonnet Pepper Hot Sauce