Pistachio- Pea Crostini
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.