- 2 cloves of garlic
- 100 g blanched almonds
- 45 g Parmigiano Reggiano, grated
- 500 g frozen British garden peas, defrosted
- 100 ml olive oil
- 400 g crusty white baguette, cut into slices, toasted
In a food processor, whizz together all the ingredients – except for the olive oil and bread – until completely smooth. Continue to blend, adding the oil in a slow and steady stream, until it’s blended in. Season with freshly ground black pepper to taste.
Spread the pesto on the toasted baguette slices and serve immediately.
Cook’s tip: make the pea topping ahead – it will keep in an airtight container in the fridge for up to 1 week. You could also use it to make a fresh, punchy pasta dish. Simply stir it through some cooked spaghetti, top with grated cheese and some freshly ground black pepper.