Blinis with pea pesto, Parmesan cheese shavings, pine nuts, and Italian ham
Recipe by dekokster.be
for 20 blinis
- 125 g Mix for blini (¼ pack)
- 220 ml milk (room temperature)
for the pea pesto
- 200 g frozen peas
- 1 pressed clove of garlic
- 2 tbsp (toasted) pine nuts
- 50 g Parmesan cheese (or grana padano, pecorino, etc.)
- salt and pepper
- 1 tbsp lemon juice
- large splash of olive oil
- Parmesan cheese shavings
- some (toasted) pine nuts
- Italian ham
- fresh basil leaves
- a few cherry tomatoes (quartered)
make the pesto
Blanch the peas briefly (approx. 2 to 3 minutes) in lightly salted water.
Blitz the peas with the other pesto ingredients in a food processor or with a hand blender. Season to taste with salt and pepper. Would you like to make the pesto a little runnier? Then add a dash of olive oil.
make the blinis
Combine the mix and milk, stirring until you have a smooth batter.
Cover the bowl with cling film. Leave to rise at room temperature for 30 minutes.
Place a greased anti-stick pan over medium heat. Fry the blinis, making them as large or small as you like, for about 2 minutes until they are golden brown on both sides.
garnish the blinis
Cover the blinis with the pea pesto and finish with some Italian ham, fresh basil, Parmesan cheese, pine nuts, and some cherry tomatoes.
Season the blinis to taste with a pinch of salt and pepper.3