This toast is great to make in the spring or early summer when peas, radishes, and herbs are at their peak and in abundance. It’s good for breakfast, lunch, or as an appetizer – scale up the recipe, cut the toasts in half and serve it on a wood cutting board or ceramic platter with microgreens or arugula. Use a good crusty bread and toast it lightly to compliment the delicious pesto and ensure the toast doesn’t become soggy.
Radish & Pea Toast with Mint / Pistachio Pesto + Feta
2 servings
Ingredients:
1 cup blanched peas or blanched organic frozen petite peas
4 tbsp of feta
Half of a watermelon radish
½ cup of Mint / Pistachio Pesto
Two pieces of crusty bread
Mint / Pistachio Pesto:
Handful of mint
Handful of parsley
1 small clove of garlic
½ cup of toasted unsalted pistachio nuts
½ cup cold press olive oil
juice of half a lemon + zest
½ cup of grated toscano cheese
Kosher salt and ground pepper to taste
Directions:
First, prep the pistachios. Place pistachios in the blender and blend until finely ground or place in a bag and pound with a rolling pin or mallet until fine. Set aside. Grate cheese and also set aside. Place olive oil, lemon juice / zest, garlic, and herbs in a blender. Blend until smooth. Pour into a bowl and then stir in the pistachios and then the grated cheese. Season with salt and pepper.
Toast bread. Allow it cool. While toast is cooling, thinly slice the radishes, cut into halves and then into thirds. Spread pesto onto the toast, sprinkle with feta and then the peas. Tuck the radish slivers in between the crevices of the peas to secure them.