Creamy Triple Green Pesto

Ingredients

• 0.3 cup cashew pieces unsalted
• 30  basil leaves fresh
• 1 clove garlic 
• 5 tbsp olive oil 
• 0.5 cup peas 
• 8 servings grind of pepper black
• 4 tbsp silken tofu 
• 50 g pkt spinach 

Equipment

• colander

Directions

1. Blanch the peas for a couple of minutes to soften slightly.
2. Wilt the spinach, by placing in a colander and pouring over a kettleful of boiling water. When wilted, rinse with cold water and squeeze out as much liquid as you can.
3. Whizz all the ingredients together and season with freshly ground black pepper.This pesto will happily sit in the fridge for a few days and also freezes well.