I love sweet spring peas in all their forms: shelled, sugar snaps or snow peas. This easy recipe for spring pea puree is much like pesto, with a hint of olive oil and a bit of green onion for flavor. It’s super versatile: After schmearing some on crostini with creamy burrata cheese, I tossed the leftover pea pesto with some goat cheese ravioli for dinner. Next day, I dipped whole-wheat pita breads in the pea pesto, as a swap for hummus. Fantastic!
spring pea pesto on crostini with burrata cheese
makes 6 appetizer servings
For the pea pesto:
2 cups cooked peas
2 tablespoons chopped fresh mint
1 green onion (white and light green parts), minced
2 tablespoons good olive oil
Kosher salt and fresh ground pepper
Whirl all the ingredients together in a blender or a deep container using an immersion blender, until you've got a slightly chunky mixture. Add more olive oil to thin if necessary. Season well to taste with salt and pepper.
For the crostini appetizers:
12 baguette slices, toasted
1 ball fresh burrata or mozzarella cheese
Olive oil for drizzling
Freshly cracked pepper
Drizzle the toasted baguette slices with olive oil; season with salt. Top each crostini with a generous spoonful of the pea pesto and a wedge of cheese, finishing with olive oil and cracked pepper.
