Spring Pea & Three Cheese Cashew Pesto | Essex County Moms

Springtime ushers in cravings for fresh flavors and bright colors—and this Spring Pea & Three Cheese Cashew Pesto checks all the boxes. It’s super quick too! “By just blending a few ingredients together, you’ve got a master sauce in under 10 minutes,” says recipe creator and mom of three Katie Witten of Witten Kitchen.

Of course, the peas are a break from the tradition of using basil in pesto, but Katie says there’s nothing intimidating about them: “They make a creamier, seemingly more decadent sauce, without adding any extra oils or fats, plus they add a hint of sweetness that makes my kids love it.” 

Katie, who is based in Connecticut, has been cooking for more than 20 years, says this is a favorite in her family: “You’ll feel good that everyone is getting a spring veggie without even knowing it, plus I’ve packed it with a lean protein from the cashews. Power mom moves!”


1 cup peas, blanched
1/2 cup 3 cheese mix (Look for the pre-shredded parmesan, asiago, and fontina)
1/2 cup basil
1/2 cup parsley leaves
1 large lemon (zest and juice)
1/2 cup raw cashews
1 1/2 Tbsp. olive oil
salt and pepper, to taste
water, to thin out if necessary


  1. In a small pot of simmering water, cook peas for 2 minutes. Quickly drain and rinse with cold water.
  2. Place the peas, cashews, and cheese in a small or medium sized food processor. Pulse for 10-20 seconds until it begins to form a paste. Add in the lemon zest and the juice. Add in the parsley and basil. Pulse for another 10 seconds.
  3. Add in the olive oil and salt and pepper. Pulse for another 30-45 seconds until it begins to become a cohesive paste. Add in a little bit of water to thin out if it’s too thick.
  4. Taste and season with salt if need be, but the cheese should give it plenty of saltiness.
  5. Place into an airtight container and refrigerate for up to 1 week.

Notes on Serving: Serve our Spring Pea Three Cheese & Cashew Pesto on fresh baguette, mixed with pasta, or on your favorite grilled pizza. We even like to top our scrambled eggs with it in the morning.

To learn more about Katie Witten, visit her website Witten Kitchen and follow her on Instagram at @witten_kitchen 

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