Baked Corn Cakes With Pea Pesto & Pine Nuts

• 1/2 cups Frozen Baby Peas
• 2 sprigs Fresh Chopped Parsley
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Olive OIl, Plus More For Drizzling Before Baking
• 3 Tablespoons Pine Nuts
• 1/4 cups Corn Meal
• 2 Tablespoons All-purpose Flour
• 1 whole Beaten Egg
• Pinch Of Salt
• 3 Tablespoons Pure Honey

1. Preheat oven to 400u0b0F.
2. In a food processor, add frozen peas, parsley, salt, and black pepper. Pulse to mix. Drizzle olive oil in through the top chute. Process until smooth. Set aside.
3. In a small skillet, lightly toast pine nuts. Set aside.
4. In a mixing bowl, add cornmeal, flour, egg, salt and honey. Use a spatula and mix together. Form round corn cakes and place on a small nonstick sheet pan. Drizzle with olive oil and bake 10-12 minutes until golden brown.
5. Serve with a few dollops of pea pesto and pine nuts. Enjoy!

parsley, salt, black pepper, olive oil, nuts, meal, allpurpose, egg, salt, honey

Taken from tastykitchen.com/recipes/sidedishes/baked-corn-cakes-with-pea-pesto-pine-nuts/ (may not work)