I hope you'll give this recipe a go and please check out my two other condiments going up here on the blog today which are a simple Oil - Free Green
Pea Pesto as well as a Herbed Garlic Butter perfect for enjoying with grilled corn.
Not exact matches
As it's summer time now (I think it is, but the weather is disagreeing atm) I went for a super green theme with
peas and
pesto.
As for the
Pesto Potato Salad I did nt have corn at hand so I used some frozen
peas.
While we serve this recipe for
pea pesto swirled with creamy ricotta
as an appetizer, you could also devour it
as a main course.
As previously mentioned the carrots were made in to cupcakes, the lettuce was gifted far and wide, the beans were canned, the zucchini sauteed, and the
peas (all 5 + lbs) were turned in to this
pesto.
Made from a simple combination of yellow split
peas, toasted pepitas, and cilantro
pesto, it's also hard to beat
as an afternoon snack.
Vegetable-wise, Boulud likes to serve sturdy salads that benefit from a bit of marinating, or at least won't suffer if they sit out: a haricot vert and roasted beet salad with goat cheese, pecans, and a red wine vinaigrette fit the bill nicely,
as did a pile of verdant English
peas and poached carrots mounted on top of a bright
pea pesto.
The menu is a collaboration between chefs and local partners to create signature dishes such
as whole milk ricotta with sweet
peas and mint
pesto, chicken cracklins, Carolina scotch eggs,
as well
as chicken and sweet potato and thyme waffles, grilled head on prawns, and veal meatballs with toasted pine nuts, gorgonzola, and porcini mushrooms.
I did promise Facebook readers I'd get this lovely Grilled Salmon with
Pea and Mint
Pesto posted
as a few readers have some fresh fish in their kitchens and they wanted some new ideas for preparing it.
Food really is #theotherlovelanguage and is the best way to show gratitude, so to show my gratitude to my mom,
as well
as to the first days of spring, I am sharing this minty
pea pesto pasta with roasted cauliflower.