A Make + Lifestyle Blog
I was driving home from work this week and craving a sweet frozen treat. I knew I wanted something light and quick when the idea to make a five-minute nice cream hit me.
With a half opened carton of almond milk in the fridge and a bag of mango chunks in the freezer, I had all of the ingredients I needed.
When I made these Marjoram Pea Pesto Crostini with Fresh Ricotta the other day, I thought I was being so creative. The Marjoram Pea Pesto is a healthy spin on traditional pesto with updated flavor combinations. The Homemade Instant Pot Ricotta Cheese is pretty standard, except it takes advantage of my Instant Pot, making preparation and cleanup speedy.
However, when I checked online to decide what to name these crostini, the first link that came up was Giada’s Pea Pesto Crostini! Whoops! So much for being unique. I’ll take it as a confirmation that my creative endeavors seem to resonate with others–some pretty famous others.
Growing up, pesto was my favorite sauce. I asked for pesto on everything: pasta, bread, a spoon…
This week, my childhood desire for pesto returned. After rooting around my kitchen, I realized I had none of the essentials: fresh basil, parmesan cheese, and pine nuts.
Though as someone who enjoys a good challenge, a few missing ingredients were not going to stop me and I decided to make a few substitutions. The end result was a delicious, Marjoram Pea Pesto! It also happened to only take 5 minutes and be vegan.
