Minty Pea Pesto with Rice and Radishes

5 from 2 reviews

Fresh pea pesto made with cashews and mint mixed with brown arborio rice. A warm, simple meal for cool spring evenings.

Pea pesto recipe



  1. Make the rice: 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.
  2. Make the pesto: 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.
  3. Set aside 1/2 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.
  4. The pesto will be very thick, so stir in up to 1/2 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. Serve warm.


The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.