Three Uses for Summer Pea Pesto

Even with today’s drizzly cold, yesterday was sunny as August and so what better way to reminisce than with some distinctively summer eats?
The freezer is your best friend for these endeavors. Last night I highlighted some frozen white fish in creamy lemon pasta, on top of which, I placed a huge dollop of this:


Summer Pea Pesto
Makes a few cups
One pound frozen peas, defrosted
One clove garlic, peeled
Half of one lemon
Salt, pepper, and dried basil
Extra Virgin olive oil


Place the peas in a food processor. Using a microplane, grate the garlic over the peas.  Add the salt, pepper, and dried basil, and squeeze the lemon, cut side up, into the mixture. 
Secure the lid and process, gently streaming a slow flow of olive oil through the feed tube, until the texture is smooth. Taste and adjust seasonings.


The best part about this dish is how fresh it is, and how easy it is to prepare a little bite of summer regardless of outdoor conditions. Mix it in to any light pasta dish, serve with crackers or crudités, or make this the next morning:


Open Face Egg Sandwich
Serves One
One thick slice freshly baked bread (don’t use pre-sliced sandwich bread for this…or anything, really. Especially this, though, because it won’t hold the toppings. If you don’t bake, buy a loaf from the closest thing you can find to a bakery.)
Two tablespoons Summer Pea Pesto
One slice white cheddar cheese
One teaspoon butter
One egg
Salt and pepper


Place the butter in a small skillet and melt over medium high heat. Once melted, break open the egg into the pan, add salt and pepper, and let it cook for two minutes.


Toast the bread. Spread with the pea pesto and top with a large slice of cheese. 


Flip the white of the egg over the yolk, then transfer to your masterpiece. Add more salt and pepper if desired. Serve with a large mug of café au lait.

I don’t know why this sort of weather makes me want to be in France, but it surely does. More café au lait seems like the proper solution to these problems.