I wanted something really different to stand out.
I’ve told you about my huge organic garden, which by the way, is just exploding with veggies right now. My basil plants are like small bushes and have started to put out seeds, so I thought I’d make pesto. Bingo! Why not pesto from peas?
I did a little experimenting and came up with my pea pesto. Same ingredients as regular pesto made with basil, just made with peas. It was surprisingly good! I added some Havarti cheese and shrimp with it, and it became a tasty appie on a Triscuit, of course. I had a couple of girlfriends come over for lunch and used them as guinea pigs for the entry challenge and another appetizer that I came up with for the blog. Everyone gave it a thumbs up.
After lunch, I took photos of my entry and went online to submit it. I missed the deadline! I wanted to shoot myself. Lindsay said, “Mom, why didn’t you write down the date?” Well, I did, but it doesn’t help much if you write down the wrong date!
½ cup peas
1 small piece of garlic, finely grated
1 T pine nuts
5 T olive oil
salt to taste
18 Original Triscuits
18 slices of Havarti cheese, cut into 1¼ inch squares
18 small shrimp, cooked and cooled
18 single peas, cooked and cooled
1 radish, cut into small triangles for garnish
Cook the peas, drain and put in the food processor while hot. Add the garlic, pine nuts, and olive oil. Pulse until blended well. Add salt to taste. Place in fridge to cool.
Meanwhile prepare the other ingredients.
To assemble, place a slice of cheese on the Triscuit. Top with a cooled shrimp. Put the pea pesto in a plastic sandwich bag and cut off a corner. Pipe a dollop of the pesto on top of the shrimp. Place one pea on the pesto, along with a radish triangle for garnish. Serve immediately.
Recipe by Pearl