Serves 4 


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.

Products Used:

MasterClass Edgekeeper Self-Sharpening 20cm (8") Chef Knife
Home Made Glass 750ml Preserving Jar
Colourworks Classics Grey Long Handled Silicone Slotted Food Turner
MasterClass Cast Aluminium 28cm Crêpe Pan for Induction Hob