Pea Pesto Toast

Name: Pea Pesto Toast
Total time: 10
Yield: 4
Ingredients: 1 cup peas, fresh or frozen; ½ cup soft herbs, such as mint or dill; ¼ cup walnuts; ¼ cup parmesan cheese, finely grated; 1 clove garlic; ¼ teaspoon red pepper flakes, plus more to taste; 1 ½ teaspoons lemon zest; 2 tablespoons lemon; ¼ cup extra virgin olive oil, plus more as needed; 1 teaspoon kosher salt, plus more to taste; 1 slice sourdough bread, toasted; 2 slices prosciutto; 1 large egg, poached; olive oil, to taste; kosher salt, to taste; freshly ground black pepper, to taste

Recipe by Karlee Rotoly from tasty.co

Snacks 10 Mins.

Ingredients

4 servings

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1 cup peas, fresh or frozen
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½ cup soft herbs, such as mint or dill
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¼ cup walnuts
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¼ cup parmesan cheese, finely grated
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1 clove garlic
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¼ teaspoon red pepper flakes, plus more to taste
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1 ½ teaspoons lemon zest
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2 tablespoons lemon

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¼ cup extra virgin olive oil, plus more as needed
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1 teaspoon kosher salt, plus more to taste
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1 slice sourdough bread, toasted
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2 slices prosciutto
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1 large egg, poached
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olive oil, to taste
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kosher salt, to taste
•

freshly ground black pepper, to taste

Instructions

Make the pea pesto: Add the peas, herbs, walnuts, Parmesan cheese, garlic, red pepper flakes, and lemon juice to a food processor. Blend on high speed, scraping down the sides of the bowl as necessary, until the peas are mostly broken down, 1–2 minutes.
Pour in ¼ cup (60 ml) of olive oil and blend until smooth. For a looser consistency, add more olive oil until your desired texture is reached. Transfer the pea pesto to an airtight container; you should have about 2 cups. Store in an airtight container in the refrigerator until ready to use, up to 1 week.
Assemble the toast: Spread ¼–⅓ cup of pea pesto over the toasted sourdough. Drape the prosciutto over the pesto and top with the poached egg. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
Enjoy!