This vegan pea and mint pesto bruschetta is delicately sweet and refreshing.
Holy sweetness! Have you ever had pea and mint pesto? You must try it. This is so darn good that you’ll think you’re eating something bad. Like, this must be really high in calories and all things unhealthy. But it’s the opposite. It’s filled with peas, and fresh mint, and a tiny bit of olive oil (good fat that you need). I’m in love……
The hubby and I ordered this heavenly little treat at Osteria Via Stato in Chicago. One bite and we were hooked, and of course, I had to share. This recipe is an interpretation of the restaurant’s because I like to try and recreate things with my own personal touch. And I must say, my right hand is patting my back right now. This is good!
Thank goodness for Kick Start Monday folks – I need it sooooo bad – because this weekend was filled with tons of food, and wine, and a celebratory glass of champs. My body is like, what? Who are you and what have you done with my militant food Nazi?! Sometimes, Linda needs to let loose and just go with it. And that’s exactly what I did.
Greg (the hubby) and I attended our first legal same sex wedding yesterday. It was so beautiful, and wonderful, and I had to hold back the tears so I didn’t mess up my makeup. What made it so much more emotional than a heterosexual wedding is that these two lovebirds had to wait NINE YEARS to stand in front of their friends and family to take their vows. Imagine that! Thankfully the state of Illinois finally did the right thing and made it legal for two adult people who are in love to wed. I wish them a lifetime of happiness.
So yeah, we ate (Vietnamese food – yes – they had vegan options), and we drank. And, since the wedding was at noon, and we were spending the night at the Langham Hotel (freaking awesome!), we ate again, and we had more wine. Then Greg had to put me in a wheelbarrow and push me back to the hotel. Just kidding. Kind of.
Photo from Housewares.org
But seriously, the pea and mint pesto was worth stretching my stomach to the point of distress. So was the spicy vegan marinara that they smothered my pasta with. YUM!
Tonight I’m making a summer minestrone soup and the pea and mint pesto bruschetta. It’s time to get back to my normal diet and food intake. If the minestrone turns out I’ll post the recipe on Wednesday. But in the meantime, you’ve got to try this pesto.
Peas, live pea tendrils, radishes, fresh mint, and a baguette. Simple and fresh.
Making this is easy. You only need a few things to create a spectacular pesto. The mint is from my garden. Do yourself a favor, if you ever decide to plant mint, plant it in a container. It’s invasive and it will try and take over your garden, like mine does. It’s a battle of wills folks, and one that I usually win.
Bake the toasts until they are lightly browned. If you bake them too long they will get really hard and crumbly.
Blend in a food processor. If you have a small one, use it, it makes clean up easier.
Do me a favor, make it, eat it, then eat some more, and then come back and tell me what you thought. I bet you’ll love it as much as I do.