50g cashew nuts
100g cooked peas
1 garlic clove
1 handful of fresh mint leaves
1/2 lemon, juice only
30g pecorino cheese
60ml extra virgin olive oil
Salt & pepper
100g feta cheese
4 10” tortilla wraps
Place the cashew nuts, cooked peas, garlic and mint into a food processor.
Add the grated pecorino cheese and season with salt and pepper.
Pour in extra virgin olive oil and blend.
Once complete transfer the pesto into a preserving jar.
Spread the pesto onto half of a tortilla wrap and top with grated feta cheese.
Fold the wrap over and toast until golden in a dry frying pan on each side. Repeat the last two steps three times to make the rest of the quesadillas.