Pea pesto is one of our favorite condiments in the spring! Both fresh or frozen peas work here, and either way it comes together in a pinch. Studded with fresh mint. laced with parmesan cheese, and then topped with even more MORE parm, and herby basil goodness!
4 naan (or flatbreads)
2 cups ricotta cheese
Pea Pesto, see below
6-8 fresh basil leaves, roughly chopped
Parmigiana Reggiano, freshly shaved
10 oz frozen peas thawed, or fresh blanched peas
3/4 cup Parmigiana Reggiano, freshly grated
8 fresh mint leaves
2 Tbsp pine nuts, toasted
1 garlic clove, minced
1/3 – ½ cup olive oil
1-2 Tbsp lemon juice, fresh squeezed
Salt and pepper
Preheat oven to 400 degrees. Place naan on baking tray and place in oven for 7-10 minutes, or just until golden and slightly crisp.
Meanwhile make the pea pesto by pulsing together in a food processor the peas, Parmesan, mint, pine nuts, and garlic. Slowly add olive oil until combined. Season well with salt and pepper, and add squeeze of lemon juice. Taste and add more olive oil, lemon, or salt, if needed.
Spread layer of ricotta cheese on each naan, and sprinkle with salt. Top with pea pesto, fresh basil leaves, and freshly grated Parmesan.