This is one of my favorites appetizers or veggie snack. I modified the ingredients slightly for convenience but fresh is always better.
1. Bring a medium pot of water to a boil. Add the peas to the water once boiling, and cook for 5 minutes. (NOTE: let peas cool or rinse in cold water) Drain peas, and transfer to food processor.
2. Add garlic, parmesan, salt and pepper to food processor and blend until the mixture forms a paste. Slowly drizzle in each tablespoon of EVOO, pulsing the food process along the way, until the pea pesto reaches your desired consistency. Add more EVOO for a saucy pesto, less for more of a spread.
3. Lightly brush baguette slices with EVOO then toast pieces under broiler until golden brown. Spread the pea pesto on the toasts, then (Optional) dollop a little bit of ricotta cheese on each piece. Finish with (Optional) a pinch of salt, freshly ground pepper and drizzle of EVOO. Serve immediately.
Be sure to let the peas cool before processing. Eliminate the salt altogether. Leftover Pea Pesto can be refrigerated in a sealed container for about 1 week.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1026g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1945 | ||
Calories from Fat: 567 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 63g | 84 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 41.7g | ||
Polyunsanturated Fat 6.7g | ||
Cholesterol 25.3mg | 8 % | |
Sodium 4361.3mg | 150 % | |
Potassium 1078.2mg | 28 % | |
Total Carbohydrate 265.6g | 78 % | |
Dietary Fiber 22.1g | 88 % | |
Sugars, other 243.5g | ||
Protein 66g | 94 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1945
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