Pea Pesto Recipes

CHEAPO PEA PESTO

Cheapo Pea Pesto image

Provided by Food Network

Time 10m

Yield about 1 1/2 cups

Number Of Ingredients 8

Ingredients

1 cup frozen green peas, defrosted
1/4 cup toasted walnuts
1 clove garlic
1/4 cup grated domestic Parmesan
Juice of 1 lemon
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Serving suggestions: crostini

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 CROSTINI

Pea Pesto Crostini image

Provided by Giada De Laurentiis

Categories appetizer

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil
8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old, * see Cook's Note
1/3 cup olive oil
8 cherry tomatoes, halved or 1 small tomato, diced

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

Pea-Shoot Pesto image

A dab of pea-shoot pestobrings new life to any sandwich.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 small garlic clove, smashed
1/4 cup cilantro leaves
4 ounces pea shoots, coarsely chopped
3 tablespoons fresh lime juice (about 2 limes)
1/4 cup extra-virgin olive oil
3/4 cup finely grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper

Steps:

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

SWEET PEA PESTO CROSTINI

Sweet Pea Pesto Crostini image

I made a healthier spin on my favorite celebrity chef's recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 20 pieces.

Number Of Ingredients 10

Ingredients

12 ounces fresh or frozen peas, thawed
4 garlic cloves, halved
1 teaspoon rice vinegar
1/2 teaspoon salt
1/8 teaspoon lemon-pepper seasoning
3 tablespoons olive oil
1/4 cup shredded Parmesan cheese
1/3 cup vegetable broth
1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)
2 cups cherry tomatoes (about 10 ounces), halved or quartered

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.

Nutrition Facts : Calories 77 calories, Fat 2g fat (trace saturated fat), Cholesterol 1mg cholesterol, Sodium 190mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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