pea pesto

That's right. Salad for breakfast. Crispy, creamy fingerling potatoes topped with pea pesto and fried eggs are served over a bed of spinach, kale, and swiss chard. The salad is covered with a squeeze of sriracha and a creamy dressing for a simple breakfast made in less than 30 minutes.&nbsp;

Breakfast Salad with Roasted Potatoes and Fried Eggs

c peas, thawed if frozen

c fresh mint, packed

c lightly packed Parmesan cheese, finely grated

garlic

c olive oil

salt and pepper, optional

tbsp nuts or seeds, I like walnuts or pistachio optional

fingerling potatoes

olive oil

tsp sea salt

dried herb blend

tsp black pepper

paprika

eggs person,,

greens

cooked, crumbled bacon,

c mayo

tbsp mustard

horseradish

lemon, zest + juice

tsp maple syrup

garlic,, grated

herbs

Preheat oven to 450 degrees Fahrenheit, then toss...

Preheat oven to 450 degrees Fahrenheit, then toss the whole potatoes in olive oil and seasoning. Bake until fork tender, about 15 - 20 minutes.

Once the potatoes are done, smash each potato...

Once the potatoes are done, smash each potato using the back of a fork. Place the potatoes back into the oven under the broiler. Let the potatoes cook for another 5 - 10 minutes.

Remove from oven, and spoon a small amount...

Remove from oven, and spoon a small amount of pea pesto onto each potato and serve.

Add all ingredients into a food processor, and...

Add all ingredients into a food processor, and pulse until combined being careful not to puree the peas. Season with salt and pepper if needed.

Combine all ingredients except for water. After, thin...

Combine all ingredients except for water. After, thin with a tbsp of water at a time until you reach a pourable consistency. 

Heat your pan, and add a tablespoon of...

Heat your pan, and add a tablespoon of olive oil. Crack one to two eggs per person into the pan and fry until whites are opaque, and yolks are still soft. Season with a pinch of salt, pepper and chili flakes. 

Add 2 large handfuls of greens per plate....

Add 2 large handfuls of greens per plate. Add in pesto covered potatoes and fried eggs, Drizzle with dressing and sriracha. Top with bacon if using. 

A gloriously green pesto made with peas and cashew nuts. A quick and tasty pasta sauce.

Pea Pesto

225 g (8 oz) frozen peas

basil

garlic, crushed

vegan parmesan, grated (optional, you can add more nuts)

cashew nuts

vegan cream cheese

salt & black pepper

This spring it is all about the PEAS. This spring pea pesto is loaded up with fresh peas and pea shoots for the ultimate bright and light pesto!

parmesan cheese

peas

pea shoots (about 1/4 cup)

salt

lemon

basil leaves

mint leaves

anchovy paste, optional

red pepper flakes, optional

Combine all of the ingredients food processor and pulse until combined, about 3 minutes. Blend to your desired consistency. If the pesto is too dry, drizzle in 1 Tablespoon more olive oil in slowly. Taste the pesto and adjust salt, lemon and pepper flakes to taste.

Store in a sealed container in the fridge for up to 3 weeks, or freeze for up to 3 months. Enjoy!

I love the creative recipes I find here. I have never heard of pea pesto (peasto?).  This is something I will try as soon as I can.

I made this tonight and had it on bow-tie pasta with roasted vegetables.  I made it exactly as posted and added the red pepper flakes.  I will absolutely make this again.  It is absolutely delicious!!!  Love it and will make it again and again.  I plan to put some in the freezer for a quick dinner.  I'm going to try this in ways other than on pasta.

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Breakfast Salad with Roasted Potato...

Pea Pesto

Pea Pesto

Top 3 pea pesto recipes from across the web

The most viewed pea pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Breakfast Salad with Roasted Potato...

Pea Pesto

Pea Pesto

The most viewed pea pesto recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine