I'd make this Green Pea sauce a bit thicker by not adding as much water as the recipe calls for, and put in on toast, like avocado toast. Or maybe I'd dollop it on top of avocado toast! I'm not a big fan of green peas, but that sounds so appealing to me . . . . . .
It would also be delicious (in a slightly thicker state) on sandwich made on a crusty baguette with leftover roast lamb, or even roast chicken, with some red onion pickles added, to brighten it up.
PS. Saveur magazine had several recipes and a great article in July 2011 on green sauces from around the world and how to use them. Might be of some use in thinking of ways to use this pea pesto. Look up by name of sauce (pesto, grune sosse, chimichurri, salsa verde).
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4 Comments
It would also be delicious (in a slightly thicker state) on sandwich made on a crusty baguette with leftover roast lamb, or even roast chicken, with some red onion pickles added, to brighten it up.
Great question!! ;o)
Suggestions:
Cooked and cooled rice, for a salad.
Bruschetta.
Polenta.
Look up by name of sauce (pesto, grune sosse, chimichurri, salsa verde).