Our healthy appetizer is loaded with goodness. From the creamy pea pesto to tumbled toppings, its eye-candy appeal will lure the fussiest of eaters. Fresh spring herbs coupled with mouth-puckering lemon juice pop with flavour. We’ve suggested scooping into endive leaves, but you can also spread it on crispy baguette toasts for a quick and easy first bite. Dig in and enjoy!
Creamy Loaded Pea Pesto Appetizer with Belgian Endive Scoops
Ingredients
Pea pesto 1 cup (250 mL) shelled fresh or frozen and thawed sweet peas (see tip)
1 cup (250 mL) cannellini beans
1/4 cup (60 mL) chopped fresh parsley, plus extra 1/4 cup (60 mL) chopped fresh mint 2 garlic cloves, smashed and minced 2 Tbsp (30 mL) nutritional yeast 2 Tbsp (30 mL) fresh lemon juice 1/2 tsp (2 mL) maple syrup
1/4 tsp (1 mL) sea salt, plus extra
Generous pinch of cayenne pepper 1/4 cup (60 mL) extra-virgin olive oil
Toppings 1/2 cup (125 mL) grape tomatoes, halved 1/3 cup (80 mL) toasted pine nuts 1/4 cup (60 mL) Kalamata olives, pitted 1/4 cup (60 mL) Castelvetrano olives, pitted
1/4 cup (60 mL) crumbled feta or dairy-free alternative
Fruity extra-virgin olive oil, for drizzling (optional)
6 Belgian endives, red and/or green, separated into leaves
Nutrition
Per serving:
- calories324
- protein15g
- fat17g
- saturated fat3g
- trans fat0g
- carbohydrates33g
- sugars4g
- fibre16g
- sodium298mg
Directions
01
In high-speed blender or food processor, combine all pesto ingredients except oil. Pulse, stopping to scrape sides of bowl with spatula, until combined and beginning to break into a chunky paste. Gradually add oil and continue to pulse until pesto is very smooth. Add a splash of water, if needed, to make mixture smooth and creamy enough for scooping. Add more seasonings to taste, if you wish. Mixture can be stored in tightly covered container in refrigerator for a couple of days. To serve, spread pesto onto large serving platter. Scatter with tomatoes, pine nuts, olives, and feta. Alternatively, smear a generous dollop of pesto onto individual serving plates and scatter with equal amounts of toppings and fresh parsley sprigs. Drizzle with fruity olive oil. Spoon pea pesto and toppings with endive leaves for scooping. Tips:
- Toss pea pesto and some of the toppings with pasta and serve with shavings of Parmesan. Delicious!
- If using fresh peas, sauté in a little butter or oil with a dash of salt for 2 minutes or until soft but still bright green. Note that adding a smattering of salt helps peas retain their colour.
Irene McGuinness
Irene McGuinness is a nutritionist, food writer, food stylist, and recipe developer.
READ THIS NEXT
SEE MORE »
Sweet and Sour Brussels Sprout Tempeh Stir-Fry
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Rutabaga Chard Cakes with Smokey Cashew Cream
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Sweet Potato Breakfast Bowl with Maple Fall Fruit
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
Lentil and Shiitake Mushroom Potato Bake
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!