This is a modified recipe from one of my favorite television chefs, Giada DeLaurentiis. it’s fairly simple, does not require many ingredients, and is always a huge hit at parties.
Traditionally, as Giada does, it is served on crostini (bread toasted in the oven with olive oil and garlic), but personally i think it makes a great addition to sandwiches, store-bought ravioli, or in place of hummus as a veggie/cracker/bread dip.
It doesn’t matter how you want to eat it, but do eat it. the peas are sweet and flavorful (not to mention high in fiber), and when pungent garlic and parmesan temper the sweetness, you get a complex, addictive, blissful dip that you’ll want to eat with a spoon.
Pictured above on oven toasted baguette that was brushed with extra virgin olive oil and rubbed with a garlic clove, halved cherry tomatoes were added to compliment the sweetness of the peas, and leftover shredded parmesan added a decorative and delicious finishing touch.
Vegan Pea Pesto:
- one thawed 10-ounce package frozen peas
- 1 garlic clove
- 1/2 cup nutritional yeast
- 1 teaspoon salt
- dash of pepper
- 1/4 cup extra virgin olive oil
- thaw frozen peas by leaving them at room temperature or on low heat in the microwave in a microwave-safe bowl
- peel and mince the garlic clove
- in a food processor, pulse together the peas, garlic, cheese, salt, and pepper
- with machine running, drizzle in olive oil slowly and keep the processor running until the mixture is even and smooth
- serve on crotini, or in place of hummus with crudités, crackers, and bread
And for crostini:
- preheat oven to 300 degrees
- slice baguette style bread diagonally or cut sliced loaf bread in half or into triangles
- brush bread lightly with olive oil using a pastry brush or with an olive-oil moistened folded paper towel square
- cut a garlic clove in half and rub the freshly cut surface of the garlic onto the oiled bread
- bake for 5-10 minutes until lightly toasted
There you have it! happy eating 🙂