PEA PESTO TOAST RECIPE BY TASTY
Mix up your pesto game with this spring inspired pea pesto. You can use fresh peas that have been blanched and drained or frozen peas that have been thawed. Feel free to mix up the herbs based on what you have. Use this pesto stirred into pasta, over your favorite protein, or with your morning eggs.
Provided by Tasty Team
Categories Sides
Time 10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the pea pesto: Add the peas, herbs, walnuts, Parmesan cheese, garlic, red pepper flakes, and lemon juice to a food processor. Blend on high speed, scraping down the sides of the bowl as necessary, until the peas are mostly broken down, 1-2 minutes.
- Pour in ¼ cup (60 ml) of olive oil and blend until smooth. For a looser consistency, add more olive oil until your desired texture is reached. Transfer the pea pesto to an airtight container; you should have about 2 cups. Store in an airtight container in the refrigerator until ready to use, up to 1 week.
- Assemble the toast: Spread ¼-⅓ cup of pea pesto over the toasted sourdough. Drape the prosciutto over the pesto and top with the poached egg. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 11 grams, Fat 28 grams, Fiber 14 grams, Protein 7 grams, Sugar 2 grams
GREEN-PEA PESTO TOASTS WITH SOFT-COOKED EGGS
Toss leftover pesto with pasta, spread it on sandwiches, or serve it as a dip for crudites.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil. Gently lower eggs into water. Turn off heat and cover; let eggs stand until whites are just set but yolks are still runny, about 6 minutes. Transfer to an ice-water bath and let cool completely.
- Meanwhile, blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to another ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- In a food processor, pulse peas, garlic, pine nuts, basil, and Parmesan until a paste forms. With machine running, slowly add oil, processing until combined. Season with salt and pepper.
- Spread each piece of toast with 2 tablespoons pea pesto. Peel eggs and slice in half; divide among toasts. Season with salt and pepper, top with basil leaves, and serve.
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