Pea Pesto Recipes

CHEAPO PEA PESTO

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.

PEA PESTO

Steps:

• Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
• Peel the garlic and place in a pestle and mortar with a pinch of sea salt. 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. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
• Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.

PEA PESTO CROSTINI

Steps:

• For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
• For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
• Top with tomato halves and serve.
• *Cook's note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in a preheated 300 degree F oven until slightly crisp, about 5 minutes.

PEA-SHOOT PESTO

Steps:

• Puree all ingredients in a blender. If not using immediately, refrigerate in an airtight container up to 1 week.

PEA-PESTO HANDKERCHIEFS

Steps:

• Preheat oven to 350 degrees. Toast pine nuts on a rimmed baking sheet 5 to 7 minutes; set aside. Bring a large pot of salted water to a boil; add peas and cook until bright green and tender, about 1 minute. Transfer to a plate with a slotted spoon. Let cool slightly.
• When cool enough to handle, add half of peas to a food processor with basil, pine nuts, garlic, Parmigiano-Reggiano, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly drizzle in oil. Season with salt and pepper.
• Return water in pot to a boil; add pasta, a handful at a time. Cook according to package instructions, stirring frequently, until al dente. Reserve 1 cup pasta water; drain. Return pasta to pot; toss with pesto and reserved pasta water. Divide among 4 plates; top with remaining peas and more basil leaves and Parmigiano-Reggiano. Dollop with ricotta, drizzle with oil, and serve.

PESTO PEA SALAD

Steps:

• Cook the peas in a pot of boiling, salted water for 1 minute.
• Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
• To assemble, place the spinach leaves in a salad bowl.
• Sprinkle the peas and pignolis over the spinach.
• Add the pesto and toss.
• Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned-- tossing frequently.
• Enjoy!

PEA PESTO TOAST RECIPE BY TASTY

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!

SWEET PEA PESTO PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, place peas, spinach, basil, Parmesan, olive oil, walnuts, garlic and salt and pepper in a blender or food processor.
• Two minutes before pasta is done, ladle out 1/2 cup hot pasta cooking water and add to blender. Pulse until smooth, scraping sides and adding additional pasta water by the tablespoon, if needed.
• When pasta is done, drain lightly and return to pot. Add sauce and toss to coat. Season to taste with salt and pepper. Serve immediately with additional Parmesan cheese and tomatoes, if desired.

SWEET PEA PESTO CROSTINI

Steps:

• Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency., Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool., To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.