It’s delicious on a crostini on it’s own, but also with ricotta or burrata and cured ham. I like that it’s fresh and filling (for a spread) and has a hint of spice to it!
Pea pesto spread, serves 6
Adapted from What’s Gaby Cooking’s recipe.
150 g frozen petit poi, thawed
a handful fresh basil (or mint)
1/2 garlic clove
3 tbsp grated parmesan
1/2 lemon, the juice
1/4 tsp chilli flakes
salt and pepper
Mix together all of the ingredients in a food processor or using a stick blender, but not too fine as you want a little texture. Season to taste. Serve with crostini.