Weekday Vegetarian: Pea Pesto Crostini


Photo Credit: Emma Alter

When I had my big dinner party a couple of weeks ago, I made this pea crostini and everybody loved it. One guest was shocked when I told her what it was. She said "This can't be peas. I hate peas, but this is fabulous". That says it all. So this week, when my husband was holding a dinner meeting in our home, I decided to make it again, and this time we got it photographed. This topping is so good, you can eat it out of the bowl with a spoon and it would be amazing as a ravioli filling. This works really well for a warm weather party because it's cool and refreshing and the bright green colour is beautiful to look at. Best of all, it's a simple recipe that takes very little time to make. In fact, it took me longer to shell the peas than to make the recipe.

This recipe is from the website Food52.

Pea Pesto Crostini

1 pound of fresh english peas (about 1 cup shelled)
1 clove of garlic, crushed
1/2 cup finely grated parmesan cheese
3-4 tablespoons extra virgin olive oil
salt and pepper to taste
1 baguette sliced into cross sections
ricotta
additional olive oil for garnish

1. Bring a medium pot of water to a boil. Add the shelled peas to the water once boiling, and cook for 5 minutes. Drain peas, and transfer to food processor.

2. Add garlic, parmesan, salt and pepper to food processor and blend until the mixture forms a paste. Slowly drizzle in each tablespoon of olive oil, pulsing the food process along the way, until the pea pesto reaches your desired consistency. Add more olive oil for a saucy pesto, less for more of a spread.

3. Toast baguette pieces under broiler until golden brown. Spread the pea pesto on the toasts, then dollop a litte bit of ricotta on each piece. Finish with a pinch of salt, freshly ground pepper, and drizzle of olive oil. Serve immediately.

More Great Pea Recipes
Couscous with Heirloom Tomatoes and Peas
Pasta with Baby Beets and Sugar Snap Peas
Fava Beans with Peas and Bacon

Tags: Weekday Vegetarian

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