Pis­ta­chio- Pea Cros­tini

Shape (Malaysia) - - Eat Right -

Start to fin­ish: 20 min­utes

1 baguette, sliced on a di­ag­o­nal into 1⁄4-inch pieces

3 ta­ble­spoons ex­tra-vir­gin olive oil

1 clove gar­lic

1⁄2 green Ser­rano pep­per, seeded and roughly chopped

1 cup fresh pars­ley leaves

1 cup plus 2 ta­ble­spoons raw un­salted shelled pis­ta­chios

2 cups frozen and de­frosted or fresh green peas

1 tea­spoon lemon zest

2 ta­ble­spoons lemon juice

1⁄2 tea­spoon Aleppo pep­per

Grated yel­low beets, for gar­nish

1. Pre­heat oven to 190ºC. Brush bread with 1 ta­ble­spoon of the oil, and toast un­til golden brown and crisp at the edges, 7 to 10 min­utes.

2. In a food pro­ces­sor, pulse gar­lic and chili un­til minced. Add pars­ley and 1 cup of the pis­ta­chios, and pulse again un­til minced. Add green peas, re­main­ing 2 ta­ble­spoons olive oil, lemon zest and juice, and salt, and blend un­til com­bined, stop­ping to scrape down sides as needed.

3. Roughly chop re­main­ing 2 ta­ble­spoons of the pis­ta­chios.

4. To serve, spread cros­tini thickly with the dip and top with chopped pis­ta­chios and Aleppo pep­per. Gar­nish with grated beets.

Serves 6.

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