Recipe by Lynfred Brand Ambassador Laura Lorenz
Serves: Pesto (makes 2.5c) Goat Cheese (makes 1.5c)
3 cups frozen sweet peas (thawed)
2 cups baby spinach
10 large basil leaves (fresh)
5 mint leaves (fresh)
10 tarragon leaves (fresh and optional) *
1 medium lemon, zested
1 large garlic clove, chopped
½ cup extra virgin olive oil
3 T grated parmesan (fine like powder)
¾ -1 tsp kosher salt
Pepper to taste
(Whipped Goat Cheese)
2oz full fat cream cheese
10.5 oz log plain goat cheese (you will only use ¾ of the log) *
3 T heavy cream
Crostini (French baguette or ciabatta work great), thinly sliced
Garnish options (pea shoots or microgreens such as arugula or basil) *
To a food processor add the peas and spinach, pulse a few times. Then add the herbs, lemon zest, garlic, and salt; turn on low and drizzle in the olive oil. Scrape the sides of the food processor, add a few cracks of fresh black pepper and then turn on high until smooth. Set aside.
In a large bowl add the cream cheese, goat cheese, and heavy cream; using a hand mixer, mix until smooth (this can also be done in a food processor). Set aside.
For serving- brush crostini with a light amount of olive oil and place under the broiler until browned (this happens fast). Cool.
Top each crostini with a spread of the whipped goat cheese and a dollop of the pea pesto. If using pea shoots or microgreens, sprinkle on top of each crostini.
*The tarragon is optional but highly recommended! The amount is so small that it doesn’t stand out in the pesto as overpowering but definitely adds a little something extra
*I used plain goat cheese for this recipe, but herbed goat cheese could be a fun addition
*Other garnishes that can be used-a little lemon zest, drizzle of a high-quality extra virgin olive finishing oil (these come flavored too, a basil would be lovely), and a small pinch of coarse sea salt
*If unfamiliar with microgreens-arugula will add a peppery note, the basil can vary depending on the species (I would choose a sweet basil) and pea shoots have a subtle pea flavor with a light and crunchy
*Check in on my page @food_love_vino in April for another wonderful way to serve this dish-Perfect for Easter!