10 oz. frozen peas
2 cloves garlic, chopped
1/4 cup pine nuts, toasted
1/2 cup grated Parmesan
1 tsp salt
1/4 tsp black pepper
1/3 cup olive oil
1 baguette (half for pea pesto crostinis and half for radish sandwiches), sliced thinly
Boil a pot of water, and at the same time, prepare a bowl of ice water. Place frozen peas in pot of boiling water for 1-2 minutes. Drain. To stop cooking, place drained peas in bowl of ice water. Drain again. Place in blender or food processor. Add garlic, pine nuts, Parmesan and salt and pepper. Pulse or blend until pesto begins to form. Slowly add olive oil and pulse or blend until smooth. Set aside.
Brush both sides of sliced baguette with olive oil. On a hot pan or griddle, toast both sides until golden. Smear with pea pesto. Serve warm or cold, perfect either way!
Open-Faced Radish Sandwich
1 bunch of radishes, thinly sliced
Softened butter, salted or unsalted
Sea salt, coarse or flaked (adjust salt depending on if you're butter is salted or not)
Butter one side of sliced baguette. Top with radish slices, as many or little as you like. Top with flaked or coarse sea salt.
*If you don't think this is going to be amazing, you're wrong. Something about how the spicy, crisp radish pairs with the smooth, creamy butter on top of soft bread with the sea salt bringing out all the flavors is DIVINE. Enjoy! –– Siri