Recipe: Flavorful Lemon pea spread on toasted baguette

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Interesting is not it, organic dwelling is a need no longer a choice. With any luck you'll benefit from the article above. Now we come back to the lemon pea spread on toasted baguette recipe. You can have lemon pea spread on toasted baguette using 9 ingredients and 12 steps. Here's the way to prepare dinner the recipe..

The ingredients needed to cook Lemon pea spread on toasted baguette:

1. Get of peas (fresh if possible).
2. Provide of italian parsley (rough chop).
3. Provide of minced garlic.
4. You need of green onion (fine dice).
5. Use of water.
6. Use of red pepper flake.
7. You need of fresh lemon juice.
8. Take of lemon zest.
9. Prepare of olive oil, extra virgin.

Steps to make Lemon pea spread on toasted baguette:

1. Put your peas, parsley, garlic and half of the lemon zest in a pan with the 1/2 cup water..
2. Cook on a medium low heat for about 3 to 4 minutes..
3. Strain the pea mixture and save the cooking liquid..
4. Place the pea mixture into a food processor and pulse mix for about 30 seconds or until you get a rough paste..
5. Place the mix into a bowl.
6. And the rest of your zest, along with the lemon juice, extra virgin olive oil, chili flake, and green onion..
7. Mix together with a rubber spatula or spoon. Still making sure it's chunky.
8. Add your cooking liquid slowly and little at a time till you get a result you can apply to bread...(you don't have to add all of the liquid, just enough to get the consistency you like).
9. Add salt and black pepper to taste.
10. Apply to toasted baguette slices or bread of choice. Can be made up to 24 hours in advance but better fresh..
11. Garnish with lemon and some extra chili flakes.
12. Bon Appetit!!.

Place the pea mixture in a food processor and pulse until combined. Transfer to a bowl and add the chives, lemon juice, half of the lemon peel, some pepper flakes and the remaining olive oil. Stir in a couple tablespoons of the reserved water so the mixture is thick but spreadable. To serve, butter the baguette halves, then spread them with the mushy peas. Fill the baguette with the pieces of pollock, then drizzle over the lemon mayonnaise.

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