Prep time: 15 minutes
Cooking time: 0 minutes
Ingredients (serves 4)
1 baguette, sliced into 2cm thick diagonal slices
1 fresh mozzarella or burrata ball, sliced
½ cup frozen peas
Pea Shoot Pesto
1 punnet pea shoots
1 cup basil leaves, packed
1 cup mint leaves, packed
1/4 cup toasted pine nuts
1/3 cup parmesan cheese
1 clove garlic
1/4 cup extra virgin olive oil
Pinch of salt
Squeeze of lemon juice
1/4 cup pine nuts
1/3 cup basil leaves
1 tablespoon finely grated parmesan
Small handful pea shoots, tails removed
- To make pesto, place pea shoots, basil, mint, pine nuts, parmesan and garlic in a food processor and process until finely chopped.
- With motor running, gradually add oil and process until pesto is smooth. Add salt and lemon juice and process to incorporate. Check seasoning.
- Defrost peas in 1 cup boiling water. Drain and mash lightly.
- Toast baguette slices. Spread each slice with pesto, then top with 1-2 slices mozzarella. Spoon over peas and a little more pesto, then sprinkle with pine nuts, basil leaves, and grated parmesan.
|Fat – total – saturated||38.6g6.7g|
|Carbohydrate – total – sugars||45.6g5.8g|