I honestly don’t always love peas. Maybe it’s because I grew up in the canned version or maybe it’s because I ate too much split pea soup in college. In any case, the table has turned. Defrost whether they are new or not lemon paste, or serve aloo matar, the peas are delicious. They are versatile and family friendly (my little one likes them a lot this pea soup). If you don’t like peas, this recipe for artichokes and spring peas will change your mind. I swear. It explodes with seasonal flavors and takes less than 15 minutes to make.
As the seasons change, I look for new products, different herbs, and alternative cooking methods. In winter, this means root roasted vegetables with thyme. In the spring, this means butter lettuce salads with strawberries and mint. Speaking of mint, these artichoke and spring pea crostinis are packed with fresh grass, thanks to warmer weather and longer days. They represent all things light, simple and tasty.
This recipe was a source of inspiration a print I recently bought it on Etsy. Eventually we will frame and assemble it, but for now it sits on my desk (n has been added to the slow weekend project). No complaints, but it’s beautiful and inviting, which is a far cry from the rest of my desk. Best of all, it often encourages me to make a nutritious and colorful meal. The kind of meal that drives me through afternoon tasks. Anyway, the painted sugar peas sparked my interest, a gentle urge to use peas in our freezer.
I love many aspects of this recipe, but especially how little time and equipment you need. Also, if you have herbs growing on your window, a lemon in your counter and a bottle of olive oil in your pantry, you are halfway there. You can prepare this recipe in advance, an appetizer for friends or a heavy vegetable with fish. And while I spread it out on a split baguette, this type of bath blends well with the raw ones and any sandwich upwards.
Meanwhile traditional pesto requires pine nuts, will make most of the nuts or seeds. I used raw pumpkin seeds, but roasted pumpkin seeds, raw cashews, walnuts or hemp seeds also work. This pea pesto is naturally gluten-free, and you can easily become vegan by exchanging nutritional yeast for equal parts of parmesan (or Violife vegan parm). Pesto is also an easy way to use kitchen leftovers carrot tops. Ultimately, use what you have on hand. If you are without olive oil, a neutral oil will also work, just like avocado oils. When you are without everything, fold over the basil. In other words, make it your own.
Some tips for making pesto: If it’s too thick, add cold water to your food processor. Cold water will help keep grass and peas in a bright green color. Add a small amount of water at a time. It goes a long way. Also, don’t be embarrassed with salt. Salt brings out the flavor, but the type matters. I prefer to use standard table salt Himalayan pink salt. As for the baguettes you use, it’s best done freshly baked. I love the traditional French baguette, but the gluten-free baguette will also do the trick.
Finally, each crostini is made up of a few artichoke leaves. I did a canning route, a much less tedious option than steaming from scratch. Also, the small canned leaves work well in these baguette rounds. For more flavor, you can use artichokes in oil. They are rich and very happy. Other toasts I love are lemon peels, chili flakes are red, and when I feel comfortable – some purple radishes sprout. Provide these for the next meeting, spring, solidarity, and seasonal components.
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