Friday, April 3, 2009

Pea Pesto



You can call this pea puree, pea pesto or pea dip, because it can be used for so many things........some people across the pond call it mushy peas.

This is so delicious and so easy, you should try it for your Easter brunch or for Mother's Day.

I spread this on crostini and drape a slice of Serrano ham or prosciutto on top and garnish with a mint leaf & parmesan curl. It looks like you went to a lot of trouble, and you really didn't!



You can also add a little grated parmesan to the puree if you think it's too sweet and place a pile of it underneath some white fish filets or halibut. Very springy and the mint and the peas go so well together.



Pea Pesto (adapted from Giada DeLaurentis):

2 cups of defrosted petit pois (little sweet peas)
1 garlic clove
1/4 cup of fresh mint leaves
kosher salt and pepper
extra virgin olive oil (about 1/4 cup)
grated parmesan cheese (optional)





In a food processor, combine your defrosted peas, garlic clove, mint leaves and pulse until you have a thick paste. Now add your olive oil thru the feed tube until you reach desired consistency. Taste and add a pinch of salt and a turn of black pepper.
If you want a more savory puree then add a few tablespoons of grated parmesan cheese to the pesto after it has been pureed.

19 comments:

lisaiscooking said...

This looks perfectly fresh and delicious! Sounds great with fish.

Maria said...

Love the bright green color, perfect pesto for Spring!

A Feast for the Eyes said...

Would you believe that I just now learned how easy it is to make pesto? Actually, you inspired me a couple of weeks ago. This looks fresh, healthy and really delicious. Who knew? Pea pesto! Looks gorgeous.

Lisa said...

Perfect peston that I think would also be good on pasta. But then again , I like pasta with everything.

5 Star Foodie said...

The color of this pesto is so vibrant! It sounds good with everything - sandwich, pasta, fish, etc.

Ciao Chow Linda said...

I'm going to have to try this. It will be healthy, tasty and give some umph to a plain old piece of steamed fish.

LaDue & Crew said...

Wow, it's so vibrant and pretty! I think I will make this one for Easter!

StaceyEsq said...
This comment has been removed by a blog administrator.
Bob said...

Nice, my girlfriend would love this! Next time she is particularly good I'll have to make it for her. ;)

Kim said...

Love this recipe. So pretty. I've been lucky lately to find fresh peas at whole foods. we've been eating them weekly with prosciutto. Great idea on the crostini

Susan from Food Blogga said...

This positively sings spring. I love salty ham or prosciutto with peas too; it really enhances their naturalness sweetness.

kat said...

Yummy, just pea perfect for spring!

MiamiFoodie said...

your before and after shots are AWESOME! love it!

Culinary Cory said...

Such a rich shade of green. I love the mint in it to give it a punch of flavor.

Proud Italian Cook said...

Look how vibrant these peas look! Makes me want to rip open a bag from my freezer. Hmmm, I have a little proscuitto.

abby said...

this looks great - thanks for the tip off.

thepassionatecook said...

i love the idea of this pesto - the colour is just irresistible! wonderful.

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Anonymous said...

Love love love this, only i make it without the mint and add cashews. My family can not get enough of it. Glad that others are getting a chance to enjoy