Pea Pesto Toast Recipe By Tasty

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PEA PESTO TOAST RECIPE BY TASTY



Pea Pesto Toast Recipe by Tasty image

Mix up your pesto game with this spring inspired pea pesto. You can use fresh peas that have been blanched and drained or frozen peas that have been thawed. Feel free to mix up the herbs based on what you have. Use this pesto stirred into pasta, over your favorite protein, or with your morning eggs.

Provided by Tasty Team

Categories     Sides

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 cup peas, fresh or frozen
½ cup soft herbs, such as mint or dill
¼ cup walnuts
¼ cup parmesan cheese, finely grated
1 clove garlic
¼ teaspoon red pepper flakes, plus more to taste
1 ½ teaspoons lemon zest
2 tablespoons lemon
¼ cup extra virgin olive oil, plus more as needed
1 teaspoon kosher salt, plus more to taste
1 slice sourdough bread, toasted
2 slices prosciutto
1 large egg, poached
olive oil, to taste
kosher salt, to taste
freshly ground black pepper, to taste

Steps:

  • Make the pea pesto: Add the peas, herbs, walnuts, Parmesan cheese, garlic, red pepper flakes, and lemon juice to a food processor. Blend on high speed, scraping down the sides of the bowl as necessary, until the peas are mostly broken down, 1-2 minutes.
  • Pour in ¼ cup (60 ml) of olive oil and blend until smooth. For a looser consistency, add more olive oil until your desired texture is reached. Transfer the pea pesto to an airtight container; you should have about 2 cups. Store in an airtight container in the refrigerator until ready to use, up to 1 week.
  • Assemble the toast: Spread ¼-⅓ cup of pea pesto over the toasted sourdough. Drape the prosciutto over the pesto and top with the poached egg. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
  • Enjoy!

Nutrition Facts : Calories 323 calories, Carbohydrate 11 grams, Fat 28 grams, Fiber 14 grams, Protein 7 grams, Sugar 2 grams

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