Homemade pea pesto & ricotta bruschetta
Servings: 4
Ingredients
1 cup frozen peas, thawed
Handful of mint
Handful of basil
1 clove garlic, minced
Zest and juice of ½ a lemon
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
1 cup fresh ricotta, storebought or homemade (see recipe here)
1 baguette, cut into slices
Directions
To make the pea pesto, place the peas, herbs, garlic, zest, juice and a good glug of Olive Ol in a food processor and pulse until slightly smooth but still a bit chunky. Season to taste with Sea Salt and Black Pepper and add some extra Olive Oil to thin down the pesto if necessary.
Lightly brush the baguette slices with Olive Oil and toast on a griddle or frying pan for 2 minutes on each side until charred and crispy.
Spread the pea pesto onto the baguette slices, crumble some fresh ricotta on top and drizzle with some Olive Oil to finish.
Ingredients
1 cup frozen peas, thawed
Handful of mint
Handful of basil
1 clove garlic, minced
Zest and juice of ½ a lemon
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
1 cup fresh ricotta, storebought or homemade (see recipe here)
1 baguette, cut into slices
Directions
To make the pea pesto, place the peas, herbs, garlic, zest, juice and a good glug of Olive Ol in a food processor and pulse until slightly smooth but still a bit chunky. Season to taste with Sea Salt and Black Pepper and add some extra Olive Oil to thin down the pesto if necessary.
Lightly brush the baguette slices with Olive Oil and toast on a griddle or frying pan for 2 minutes on each side until charred and crispy.
Spread the pea pesto onto the baguette slices, crumble some fresh ricotta on top and drizzle with some Olive Oil to finish.
Ingredients
1 cup frozen peas, thawed
Handful of mint
Handful of basil
1 clove garlic, minced
Zest and juice of ½ a lemon
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
1 cup fresh ricotta, storebought or homemade (see recipe here)
1 baguette, cut into slices
Directions
To make the pea pesto, place the peas, herbs, garlic, zest, juice and a good glug of Olive Ol in a food processor and pulse until slightly smooth but still a bit chunky. Season to taste with Sea Salt and Black Pepper and add some extra Olive Oil to thin down the pesto if necessary.
Lightly brush the baguette slices with Olive Oil and toast on a griddle or frying pan for 2 minutes on each side until charred and crispy.
Spread the pea pesto onto the baguette slices, crumble some fresh ricotta on top and drizzle with some Olive Oil to finish.
Ingredients
1 cup frozen peas, thawed
Handful of mint
Handful of basil
1 clove garlic, minced
Zest and juice of ½ a lemon
NOMU Extra Virgin Olive Oil
NOMU Sea Salt and Black Pepper
1 cup fresh ricotta, storebought or homemade (see recipe here)
1 baguette, cut into slices
Directions
To make the pea pesto, place the peas, herbs, garlic, zest, juice and a good glug of Olive Ol in a food processor and pulse until slightly smooth but still a bit chunky. Season to taste with Sea Salt and Black Pepper and add some extra Olive Oil to thin down the pesto if necessary.
Lightly brush the baguette slices with Olive Oil and toast on a griddle or frying pan for 2 minutes on each side until charred and crispy.
Spread the pea pesto onto the baguette slices, crumble some fresh ricotta on top and drizzle with some Olive Oil to finish.
