I'll admit it. I am not an appetizer person. It's not that I don't like the idea of them but, I have a big appetite and honestly, I'd rather just get to the full-plate of food which is why I never really feature them here on the blog. That said, the first time I made this app I pretty much ate a dinner sized portion so I guess, if you're like me, you could do that too.
My pea pesto is somewhere in between a thick pesto and garbanzo-free hummus - rich, creamy, fresh and packed with flavor. It is loaded with the good stuff - brain boosting walnuts, 'cheesy' nutritional yeast, refreshing citrus, sweet basil and even some very sneaky good-for-you greens. It starts with a lowly bag of frozen peas and transforms into something wonderful in the food processor. I spread it thick over bias-cut cucumber slices (would be just as good over crostini) and top it with fresh or smoked sun-dried tomatoes for a truly special app that tastes like a sinful slice of pizza but with an ingredient list that is as clean as can be.
Makes: 30 Canapes • Prep + Asembly Time: 30 min
PEA AND BASIL PESTO
- 20 oz. bag of frozen petite peas, thawed to room temperature
- 8-10 basil leaves
- 1/2 cup dandelion or spinach greens, de-stemmed *optional
- 1 clove of fresh garlic, peeled
- 1/4 cup nutritional yeast
- 2/3 cup walnuts, pine nuts OR pumpkin seeds
- the juice of 1 small lemon
- salt to taste
To make the pesto, add all ingredients to a food processor and pulse til a thick, smooth consistency has formed. You may have to scrape the sides down a few times to ensure all the ingredients are fully incorporated. Taste and adjust seasoning accordingly. Chill in the fridge until you are ready to serve.
PRO-TIP: I recommend making this pesto day-of. Even with the addition of lemon juice, basil can tend to brown as it is exposed to air for a longer period of time.
- 2-3 english cucumbers, cut on the bias into 30 rounds
- Sliced fresh tomato to garnish OR julienne diced sun-dried tomatoes (find the smoked variety if you can)
Use a rounded table spoon of pesto on each canape. Arrange them on a large tray and top with fresh or sun dried tomatoes. Serve room temp or chilled.