Spring Pea Toasts with Lemon Olive Oil and Fresh Pea Shoots
- 1/2 pound shelled fresh green peas (in the South we call these English peas)
- Zest and juice of 1 lemon
- 4 garlic cloves, smashed
- 8 to 10 fresh mint leaves
- 1 tablespoon chopped fresh chives
- 1/4 cup extra-virgin olive oil
- 1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese
- Sea salt and freshly ground black pepper
- 24 crostini (see Know-how, page 19)
- Lemon Olive Oil (recipe follows), for drizzling on top
- 24 fresh pea shoots or baby watercress or arugula (about 1 cup)
- Rinse and drain the peas, discarding any blemished peas or bits of pod.
- Place in a food processor along with the lemon zest and juice, garlic, mint, and chives and pulse four or five times to chop.
- With the motor running slowly, add the olive oil to puree and make a paste, stopping to scrape down the sides of the bowl several times.
- Add the Parmesan cheese and pulse several more times to mix.
- Season with salt and pepper to taste and pulse to mix.
- Spread a heaping teaspoon of the pea mixture on top of each crostini, drizzle with Lemon Olive Oil, top each with 1 pea shoot, and serve at room temperature.
- Combine 1 cup fruity green extra-virgin olive oil and the zest and juice of 1 lemon in a glass jar, screw on the lid, and shake to combine.
- Refrigerate until ready to use, or for up to 2 weeks.
green peas, lemon, garlic, mint, fresh chives, extravirgin olive oil, parmesan cheese, salt, crostini, lemon olive oil, shoots
Taken from www.epicurious.com/recipes/food/views/spring-pea-toasts-with-lemon-olive-oil-and-fresh-pea-shoots-383621 (may not work)