You shell them, and although you can sit there and shell them and pop 'em in your mouth quite easily throughout the day, it seemed a bit of a shame not to get a little more out of them. So I went into my garden and plucked a handful of oregano, had the boyfriend shell the rest of the peas and voila. It was a lovely breakfast on a sunny day in Santa Cruz.
Pea and Oregano Pesto Crostini
1 cup peas
2 cloves of garlic
1/2 cup fresh oregano
2 T white beans
1/4 cup grated parmasean regianno
2 T olive oil
salt
pepper
A squirt of fresh lemon juice
Whiz all ingredients in a food process, and spread onto crusty toasty bread. Top with sprouts for a lovely crunch. Yum !
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