If I had to pick my favourite and most-used kitchen gadget, it would be my food processor, hands down. The first time I ever used it was to make hand pie crust dough, a task I usually found so tedious. After I’d added my ingredients into the food processor, pulsed a few times, and saw the dough come together all on its own, my life changed. It was a miracle!
Since then, I’ve used my food processor for more pie doughs than I can count, and crisp toppings, salsa, breadcrumbs… But my next life changing moment happened when I decided to make pesto for the first time ever. Two years ago, our first rooftop veggie garden was overflowing with more basil than we could ever use. “Let’s make pesto!” J said excitedly. I looked speculatively at our two voluptuous basil plants and we started the arduous process of pulling off ten thousand basil leaves. A splash of olive oil, a few pine nuts, and 1 minute later, we were rewarded with 10 jars of pesto. Best ever.
So this year, I got thinking about what other kinds of pestos we could make. And this pea pesto recipe was born. It follows the same method and ingredients of a basil pesto, but uses frozen peas instead of basil. It would be even tastier using fresh peas, but sometimes fresh peas end up in our bellies before we have the chance to transform them into something like pesto!
This pea pesto has a lovely bright taste – spread it with a smear of creamy goat cheese on a toasted baguette, garnish with a pea shoots and serve these Pea Pesto Crostini with Goat Cheese as a light Spring appy at your next gathering.
- 1/2 cup frozen peas, thawed in the microwave
- 1 small garlic clove
- 1/4 cup grated Parmesan
- 1/4 cup extra virgin olive oil (you may not need quite this much)
- freshly ground salt and pepper
- goat cheese
- pea sprouts for garnish
- In a food processor, add the thawed peas, garlic clove and Parmesan and pulse a few times to combine. With the motor running, slowly drizzle in the olive oil, until the ingredients come together and resemble a pesto. (You may not need to add the whole amount of olive oil.) Add some freshly ground salt and pepper and set pesto aside.
- Slice baguette, place on a cookie sheet, and lightly toast in a 350 F degree oven for 2-3 minutes. Let cool slightly, and then spread goat cheese on each slice. Top with a spread of pea pesto, then garnish with a pea sprout. Crack extra pepper on top.
- Serve to your guests.
- Recipe will serve 3-4 guests as an appetizer, depending how hungry they are!