Crostini with Fresh Pea Pesto & Pine Nuts
Chef Mei Ibach
Makes about 2 cups
Depending on the season, you can substitute a variety of things for the peas, including fresh fava beans, fresh or canned canellini beans or navy beans, etc.
1 lb fresh peas, shelled (about 2 pounds in their pods)
4 garlic cloves
3 oz grated Dry Jack cheese
2 tsp fresh lemon juice
1 cup toasted pine-nut, reserve ¼ cup for garnish
1 tsp Kosher salt or more to taste
½ tsp freshly ground black pepper
~1 cup olive oil
1 loaf of your favorite choice of baguette, cut into ½ inch slices
½ cup olive oil
kosher salt & pepper to season
For the pesto, blanch the peas in boiling water, for 1 minute, immediately plunge in ice water. (Frozen peas do not need to be blanched; thaw first.) Pulse together the peas, garlic, cheese, lemon juice, pine-nut, salt and pepper in a food processor, slowly add the olive oil, continuing to pulse until combined but still having some texture.
For the crostini, preheat the stovetop griddle or grill pan on a medium-high heat. Brush both sides of the bread slices with olive oil and garlic and grill until golden, about 1-2 minutes.
To serve, spread 1-2 tablespoons of the prepared pesto on each slice. Garnish with pine-nuts.