Tuesday, March 31, 2015

Pea Pesto & Ricotta Crostini


Hey it's spring, I have to post all these pretty pea recipes.

Frozen or fresh, whatever you can find. Spring is for peas (and artichokes, and asparagus, and morels, and rhubarb, and......).


Spring into action and make this wonderful pea pesto (I know I'm corny).

This is not the same as my mushy peas that I served w/ the salmon last week, which was served warm and had butter and milk (and no nuts).
This recipe is definitely a pesto, made w/ nuts, garlic and oil and pureed in a food processor.

It is excellent served on toasts, with or without ricotta.

This was also delicious tossed w/ some pasta and shrimp.


Pea Pesto & Ricotta Crostini:

1 cup of defrosted frozen peas (don't use canned peas)
small handful of fresh mint leaves
small handful of toasted walnuts
zest of a lemon
1 garlic clove, grated on a microplane zester (such a great tool to have)
big pinch of kosher or sea salt
2 tbsp walnut oil
2 tbsp best quality olive oil

toasted bread slices
fresh ricotta cheese
small mint leaves for garnish

Whiz everything together in a food processor and taste for seasoning.


Spread on little toasts and place a dollop of fresh ricotta on top.
Top w/ a fresh mint leaf and drizzle w/ some olive oil just before serving.

I like to put a pinch of smoked salt on top of each crostini too.


Delicious.
Tastes like spring.

:)

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