(Pea Pesto Bruschetta is topped with roasted red peppers for a tasty appetizer)I never had a love affair with peas until I tasted them fresh from the garden.
When I was a kid, peas and I would do battle. There was no democracy in my Mother's kitchen when it came to dinnertime. What she served, we ate, including peas.
I would push around a pile of seven peas on my plate, hoping they would escape her notice that they went uneaten.
"Finish your peas or no 'Walt Disney' tonight," she would admonish, as I tried to swallow each pea whole to avoid the mushy taste of chewing it.
(Pea Pesto makes a simple, fresh-tasting spread or dip)Palates change with age, and now there is hardly a vegetable I don't enjoy.
Fresh vegetables, especially harvested straight from the garden, are the best, but that is limited to the seasons. When I don't have fresh peas, frozen is the next best thing. I always keep a bag of frozen shelled peas in the freezer to add to pasta dishes and other recipes.
Peas are the star of this recipe, which I saw Giada Di Laurentiis make on "Everyday Italian" this past weekend. This is one quick recipe that makes a great appetizer as bruschetta and can also double as a sandwich spread.
If you have a bag of peas in your freezer, this recipe can be made in a flash. I added a squeeze of fresh lemon juice to the mix and I might include a splash of Tamari the next time I make it.
The recipe also works well with frozen shelled edamame beans.
Easy Pea Pesto
- 1 1/2 cups frozen peas, defrosted
- 1/2 cup grated Parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 clove garlic
- Salt and pepper, to taste
- A squeeze of fresh lemon juice
- Combine the peas, garlic clove (sliced in half), Parmesan cheese, salt and pepper in the bowl of a food processor and pulse to mix.
- With the processor running, pour in the olive oil until the mixture forms a chunky spread.
- Stir and taste; add the splash of lemon juice.
- Serve in a small bowl as a dip or slather on toasted bread.
- Top the slices with roasted red peppers or sliced fresh tomatoes, drizzled with a little extra virgin olive oil.
So glad someone else tried this. I saw Giada make it and was intrigued!
ReplyDeleteps, I have a giveaway on my blog. stop by if you can!
Pesto is an amazing "food". And this one looks great. I've never made one out of peas but I do make a basil one often and freeze for future use. It keeps really well.
ReplyDeleteOh I need toplay with this. Love the idea of pea pesto - will start wth the frozen and work my way up to the fresh in the spring. And so pretty with the roasted red pepper.
ReplyDeleteIt's a good, simple recipe for sure, Kris.
ReplyDeleteI freeze basil pesto, too, Eliana. It holds up so well.
The frozen peas work really well for this, Claudia. I think I would add more garlic next time.
The peas make it so vibrant! Perfect for a winter pick-me-up!
ReplyDeleteYes, I know I like to see some vibrant green in winter, Jes.
ReplyDeletePeas are one of my favorite vegetables, too.
ReplyDeleteI love peas and I never made this, shame on me! I'll be sure to try this out.
ReplyDeleteI adore peas and this is such a lovely simple recipe. Fresh peas are so hard to find, but so worth the effort of looking for them.
ReplyDeleteReally, frozen peas are best for this recipe. I would save the fresh for something like a pasta dish or simply all alone.
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