How To Make Minty Pea Pesto with Rice and Radishes
A delightful variation to the Italian classic sauce! This pea pesto with a subtle influence of cashews goes well with the delectable rice and radishes.
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.
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.
Set aside about ½ cup of your cooked peas.
Whirl the remaining peas in a food processor with garlic, cashews, Parmesan, mint, lemon juice and salt until smooth, (about 2 to 3 minutes), scraping down the bowl as necessary.
While the machine is running, drizzle in the olive oil. Taste, and add more mint, lemon juice and/or salt if desired.
The pesto will be very thick, so stir in up to ½ cup cooking water to thin it out if you are tossing the pesto with rice (or pasta).
Mix the pesto into the cooked brown rice and season with salt to taste.
Stir in the leftover peas and the sliced radishes. Sprinkle more grated Parmesan cheese over the dish if desired.
- Calories: 683.17kcal
- Fat: 28.71g
- Saturated Fat: 5.91g
- Monounsaturated Fat: 17.60g
- Polyunsaturated Fat: 3.76g
- Carbohydrates: 89.62g
- Fiber: 7.03g
- Sugar: 5.21g
- Protein: 17.75g
- Cholesterol: 8.43mg
- Sodium: 417.76mg
- Calcium: 206.97mg
- Potassium: 520.49mg
- Iron: 3.95mg
- Vitamin A: 59.06µg
- Vitamin C: 34.64mg
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