Looking for a green theme appetizer for your St. Patrick’s Party? Get the green from spinach and peas in this pesto and top off these little bites with green pistachios
Smoked Salmon and Spinach Pesto
with Honey and Pistachios
By The gourmet Farm Girl
1/2 head of garlic (roasted)
2 cups fresh spinach
1/2 cup frozen peas (thawed)
1 tablespoon lemon juice
1 teaspoon course salt
1/2 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil
1 cup smoked salmon pieces
1/4 cup shelled pistachios
4 slices rye bread (lightly toasted)
and sliced into bite size pieces
5-6 tablespoons Local Honey
more if desired
Drizzle the garlic with a small amount of oil and wrap in foil. Bake for 15-20 minutes at 350 degrees till soft and fragrant; remove and allow to cool. When cool enough to handle remove 4-5 cloves.
In a food processor pulse several times 5-6 garlic cloves with the spinach, peas, lemon juice, salt and pepper. Gradually add the oil and pulse again till just blended.
Spread the pesto onto each piece of rye toast, top with a few pieces of salmon and a couple of pistachios. Drizzle the honey over the entire plate and serve.
Note: *Extra pesto can be frozen.
*Crackers work well in place of the rye toast.
* For extra flavor grate some Parmesan cheese over the top