Home
Browse
Login
Sign Up

Minty Pea Pesto
from Cookie + Kate

Name: Minty Pea Pesto
Prep time: 15M
Cook time: 40M
Total time: 55M
Ingredients: ⅓ cup grated Parmesan; 1½ cups arborio/short grain brown rice (or any other variety of brown rice); 2 cups fresh peas (from approximately 1½ pounds peas in pods) or a 10-ounce package frozen peas; 2 small garlic cloves, coarsely chopped; ⅓ cup raw cashews; 2 packed tablespoons mint leaves (more to taste); ½ lemon, juiced (more to taste); ½ teaspoon sea salt; ⅓ cup olive oil; ½ cup reserved rice or pasta cooking water (or plain water if necessary); 6 radishes, end removed and sliced into super thin rounds

Ingredients

You need 11 Ingredients

6 radishes, end removed and sliced into super thin rounds

½ cup reserved rice or pasta cooking water (or plain water if necessary)

⅓ cup olive oil

½ teaspoon sea salt

½ lemon, juiced (more to taste)

2 packed tablespoons mint leaves (more to taste)

⅓ cup raw cashews

2 small garlic cloves, coarsely chopped

2 cups fresh peas (from approximately 1½ pounds peas in pods) or a 10-ounce package frozen peas

1½ cups arborio/short grain brown rice (or any other variety of brown rice)

⅓ cup grated Parmesan

Steps

Showing 2 out of 4 Steps

Make the pesto: Bring a small saucepan of lightly salted water to a boil. Add peas and cook for 2 minutes (they should be tender to the bite but retain a bit of structure). Drain peas and let them cool down for a few minutes.
Make the rice: bring a big pot of water to a boil, dump in rinsed brown rice and boil, uncovered, for 30 minutes. Reserve 1 cup cooking water for the pesto as you drain the rice. Return the rice to the pot and cover. Let the rice steam in the pot for 10 minutes.

View the remaining steps at
Cookie + Kate