|lemony pea and mint pesto crostini|
My poor little freezer is the opposite of the TARDIS. It is a lot smaller on the inside than it looks on the outside. I am forced to have a "one in, one out" policy as I try to cram things back in. But I'd forgotten to find space for a half-used bag of frozen peas, which had now been sitting a little forlornly on top of the freezer having defrosted overnight.
|lemony pea and mint pesto crostino|
Could these mushy defrosted peas be saved? Hell, of course they could, if I could, as Chaucer said so eloquently "Then is it wisdom, as it seems to me, To make a virtue of necessity . . ."
So smear a little of this pea pesto on toasted bread with a shaving of Parmesan and a little chilli flakes (or my favourite, fruity Aleppo pepper), or serve with grilled sausages. Suddenly necessity seems wonderfully virtuous!
Makes about 24 crostini (from a long French stick)
Skill level: Easy
250g frozen peas (or fresh, blanched)
1 x small garlic clove, finely chopped
a small handful of mint leaves (about 15 to 20)
juice of 1 lemon
2 tbsp olive oil
3 tbsp Parmesan cheese
freshly ground black pepper
salt, to taste
Aleppo pepper (or dried chilli flakes)
rounds of toasted French bread
- Tip the peas into a blender with the garlic, a few mint leaves and lemon juice. Blend until a rough paste forms.
- Add the olive oil and Parmesan cheese. Blend again. You may prefer a rough texture or a smoother one: it really is up to you!
- Season with a load of freshly ground black pepper. Add salt to taste.
- Serve smeared over slices of toasted French bread rounds, with shards of Parmesan and few Aleppo pepper (or dried chilli) flakes.