Green Pea Pesto Recipes
CHEAPO PEA PESTO
Provided by Food Network
Categories condiment
Time 10m
Yield about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Combine the peas, walnuts and garlic in a food processor. Pulse until chopped into a thick mixture. Add the cheese and lemon juice and pulse again until incorporated.
- With the machine running, slowly drizzle in the olive oil until a thick paste is formed. Turn off the machine and season with salt and pepper. Pulse the pesto one final time to incorporate the seasoning.
- Serve over crostini for an easy appetizer.
GREEN-PEA PESTO TOASTS WITH SOFT-COOKED EGGS
Toss leftover pesto with pasta, spread it on sandwiches, or serve it as a dip for crudites.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Gently lower eggs into water. Turn off heat and cover; let eggs stand until whites are just set but yolks are still runny, about 6 minutes. Transfer to an ice-water bath and let cool completely.
- Meanwhile, blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to another ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- In a food processor, pulse peas, garlic, pine nuts, basil, and Parmesan until a paste forms. With machine running, slowly add oil, processing until combined. Season with salt and pepper.
- Spread each piece of toast with 2 tablespoons pea pesto. Peel eggs and slice in half; divide among toasts. Season with salt and pepper, top with basil leaves, and serve.
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- Tear in the herb leaves and add the pine nuts.Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like – I like to keep it chunky.
- Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil – enough to give you a spoonable consistency – then mix and season to perfection with salt and freshly ground black pepper.
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- Place peas, pea shoots, garlic, salt, pepper, and lemon juice into the bowl of a food processor. Pulse a few times until everything is coarsely chopped.
- While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto (you may not need all of the olive oil). Scrape down the sides of the food processor with a spatula and pulse once more to incorporate.
- Serve immediately or store pesto in an airtight container in the fridge for up to a week. This pesto also freezes beautifully if you want to keep it longer!
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