Est. 2011

June 2, 2017

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Spring Pea Pesto and Crostini

Earlier this week, I helped my friends at Sweet Root Village with a little shoot and flower workshop they were hosting by preparing small bites for their guests. I decided on two “build it yourself” stations: a crostini bar and a yogurt bar! I had so much fun deciding on the menu and making the individual components. Both “bars” looked oh-so-pretty with just beautiful, basic ingredients waiting to be assembled by the guests. They seriously turned everything into works of art. I loved seeing the different crostini and yogurt combinations everyone came up with. I’ll share more about the menu and workshop soon!

One of the components for the crostini bar was spring pea pesto. I added it to the menu at the last minute and it ended up being my favorite part! It added such a bright and fresh seasonal element. I made it again this week, and have been adding it to my daily salad (yummy recipe coming soon)…so good!

Here it is paired with a few of my favorite toppings; this would make a scrumptious appetizer or even a light lunch! Almost anything would go on top of this pea pesto to make a crostini. I really just used what I had on hand.

For the bread, I used baguettes from my friend Melinda at Knead and Know. She teaches artisan bread classes from her home studio in Leesburg, VA. If you’re in the DMV area, I HIGHLY recommend learning to make bread from Melinda. You will leave with a ton of knowledge and a wonderful new friend!

Spring Pea Pesto and Crostini
makes about 3 cups

Pesto Ingredients
3 cups sweet peas, either frozen and thawed, or fresh and lightly blanched
1 clove garlic, minced (my garlic-loving self likes more, but I wanted to keep this light and fresh)
4 tbsp walnuts, chopped and lightly toasted
small handful basil, about 6 leaves
2 tbsp fresh lemon juice, or to taste
1/2 cup olive oil, plus about 1 tbsp

Crostini Ingredients/Toppings
baguettes, thinly sliced and lightly toasted
sprouts
radishes, sliced with mandolin
salad turnips, sliced with mandolin
cucumbers, sliced with mandolin
edible blossoms, like chives or bachelor’s button
quick pickled radishes
ricotta cheese
salt and pepper
anything else that sounds good

Directions
Place all ingredients (except oil and salt and pepper) for pesto in food processor or blender. Blend, and gradually add olive oil. I used 1/2 cup, and then about 1 tbsp extra. I wanted my pesto on the thicker side, but if you want it thinner, add a bit more oil or lemon juice. Taste, and add salt and pepper to taste.

Prepare crostini toppings, and assemble away! Enjoy!!

 

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  1. Deborah wilson

    June 29th, 2017 at 5:59 pm

    Sounds wonderfull

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