For the pesto: you can also use store bought pesto if you want.
Roughly chop the spring onions and garlic. Add them with the cashews and 1 tbsp olive oil to a saucepan. Gently saute everything at medium heat for about 5 minutes until the onions and garlic have softened.
Add the peas, vegetable stock, salt and pepper, turn up the heat to maximum and let it come to a boil. Simmer for about 5-7 minutes until the peas are done.
Meanwhile, blend up the ingredients for the pesto or process them by hand with a pestle or mortar. You can, of course, skip the pesto or use already made one but I highly recommend you try it this way.
Once the peas are tender blend your soup until creamy. If it is too thick add a little bit more vegetable stock.
Serve the soup garnished with 1 tsp of fresh pesto per plate. You can also add some thinly sliced spring onion greens or a basil leaf. This soup makes a great starter for four people or a main for two.
* The cashews add a creaminess to the soup, comparable to actual added cream. You can skip them to get a lighter version.** Depending on how thick you like your soups you might need a little bit more vegetable stock so make more if you are unsure.