Basil Pea Puree
My mind is blown. This is like green magic on a spoon. Use it instead of mozzarella in a caprese salad, serve it warm with braised meats, as a spread for bruschetta for a quick appetizer- or, if you're like me, on the biggest spoon you have, straight into your pie hole.
Basil Pea Puree
My mind is blown. This is like green magic on a spoon. Use it instead of mozzarella in a caprese salad, serve it warm with braised meats, as a spread for bruschetta for a quick appetizer- or, if you're like me, on the biggest spoon you have, straight into your pie hole.
Cooking Instructions
- 1
Soak the cashews in water for 30 minutes.
- 2
If you want the puree cold, thaw the peas for 3 hours. If you want the puree warm, you can skip the thaw and microwave the peas for 1-2 minutes
- 3
Combine the (drained) cashews and peas in a blender or food processor. Add the remaining ingredients.
- 4
Blend until thoroughly mixed, smooth, and creamy.
- 5
Serve warm or cold. Great with a drizzle of balsamic, olive oil, and sprinkle of black pepper.
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