A PROPER twist on the classic Italian Pesto. Ditch the pasta and combine peas, mint, basil and lemon to turn your student dinner into a PROPER dip. Paired perfectly with our Sea Salt PROPERCHIPS.
400g fresh podded peas (or frozen peas)
10g basil leaves
10g fresh mint leaves
100g roasted cashews 4 tbsp olive oil
juice of 1 lemon ½ garlic clove, chopped
a good pinch of sea salt and black pepper
1. Preheat your oven to 190C (375F, gas mark 5).
2. Place your almonds on a baking tray and roast in the oven for 10 minutes giving them a little shake half way through. Remove from the oven and leave to cool.
3. Drain your peppers and add these with the rest of the ingredients to your food processor. Blend until smooth.
4. Transfer to a bowl, drizzle with olive oil and sprinkle with fresh parsley. Serve with a big bowl of Sour Cream & Chive PROPERCHIPS.