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 190°C/375°F/gas mark 5.
2. Place your cashew on a baking tray and roast in the oven for 10 minutes, giving them a shale halfway through. Remove and leave to cool.
3. If using fresh peas, pod them and add to a pan of boiling water. Cook for a couple of minutes until tender, drain and run under cold water to cool. If using frozen peas, defrost first then add with the rest of the ingredients to your food processor. Whizz until smooth.