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No matter the label, pea pesto is chip worthy

When I think of pesto, I immediately envision a deep green, flavorful sauce, typically made from basil, and used to add a punch of flavor to pasta.

You can imagine my confusion when a friend brought over an appetizer she called pea pesto which was vivid green and didn't contain any basil at all. To further confuse me, she described it more like hummus than pesto, in spite of the name. In the end, the label didn't matter, because it was delicious and very easy to make.

Traditional pesto contains a blended mixture of fresh basil, nutty Parmesan cheese, garlic, pine nuts, and olive oil. There are frequent variations on this theme including using arugula, adding peppery flavor; parsley; cilantro; and even kale instead of, or in addition to, basil.

The flexibility doesn't end there as the other constant in pesto is some nut, traditionally pine nuts, but with the rising cost of pine nuts, recent recipes I found are adding almonds, walnuts and even pecans. In spite of these seemingly interchangeable options, the three constants are always Parmesan cheese, fresh garlic and olive oil, similar to this pea pesto recipe.

Hummus, on the other hand, is traditionally made by combining chickpeas, also known as garbanzo beans, tahini (sesame seed paste), acid, often lemon juice, fresh garlic and olive oil.

Hummus has become very popular. You find it in grocery store coolers in flavors ranging from roasted red bell pepper to Sriracha, but all using the same base of chickpeas and olive oil to build upon.

Chickpeas and peas are both legumes, a variety of plant species that has a particular type of seed pod, which I believe is the reason the pea pesto has a texture similar to hummus. Other types of legumes include beans, lentils, peanuts and soybeans.

This recipe spotlights the best of both the pesto and hummus worlds, without the risk of oxidation often associated with pesto, or the need to add additional flavor to one's hummus; it is the total package.

Defrosted frozen peas combine in a food processor with Parmesan cheese, fresh garlic, lemon juice and olive oil, along with salt and pepper.

It is so easy! I usually serve the bright green mixture in a shallow glass dish and then top it with a combination of diced tomato and a little olive oil. It is as pretty as it is tasty and perfect for any event from a spring or summer barbecue to a holiday party.

We like to serve this with toasted crostini, bagel chips or pita alongside and allow our guests to help themselves, but it you wanted to create a more elegant presentation the solution is easy. Lightly toast baguette slices that have been brushed with a little olive oil to make homemade crostini. Spread each toast with some of the pea pesto and top with a little of the tomato mixture. The result is an individual portion worthy of passed appetizer status.

What I like most about this unusual appetizer is it's made with many of the ingredients I usually have on hand and does not require much work at all to create, making it a perfect last-minute addition to your party, or to bring with you somewhere else. And, just in case, you don't have crostini or bagel chips on hand, it also works great as a vegetable dip, and is beautiful surrounded by carrots, celery and brightly colored bell pepper strips. So, go out and buy some peas to keep in your freezer, you won't regret your decision when it comes time to make this tasty appetizer.

• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge.

Pea Pesto Crostini

Pea pesto has a texture closer to hummas. Serve with crostini, pita chips or vegetables. Courtesy of Penny Kazmier
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