Sauvignon Blanc Hochstadt

Ingredients

• 250 gPeas (frozen or fresh)
• 10 piecesFresh mint leaves
• 40 mlExtra virgin olive oil
• 1 pieceBaguette
• 1 pieceGarlic clove
• 1 tspLemon zest
• 1 tbspLemon juice
• 30 gParmesan (grated)
• 0,5 tspSalt
• 0,3 tspBlack pepper

Preparation

1. 1Blanch the peas in boiling salted water for about 2-3 minutes, then immediately shock them in ice water and drain well.
2. 2Peel and halve the garlic clove. Finely chop the mint leaves.
3. 3Place the peas in a food processor along with the olive oil, lemon juice, lemon zest, and mint, and pulse until coarsely crushed, ensuring some texture remains.
4. 4Stir the grated Parmesan into the pesto and season with salt and pepper to taste.
5. 5Slice the baguette and toast the slices in the oven or a pan until golden brown.
6. 6Lightly rub the warm bread slices with the cut side of the garlic clove.
7. 7Spread the pea-mint pesto generously over the baguette slices and serve immediately.