INGREDIENTS

• 300 g cooked peas
• 100 g peeled walnuts
• 1 clove of garlic without the germ
• 20 g fresh basil
• 50 g grated Parmesan cheese
• 50 ml extra virgin olive oil
• 50-100 ml water to create texture
• Salt to taste
• To serve: Whole wheat toasts, basil leaves, ricotta/cottage cheese, pepper, peas and extra virgin olive oil.

PREPARATION

• Blend all the pea pesto ingredients in a food processor or blender until the desired texture is obtained.
• Toast the bread slices, spread the pesto on top and add some basil leaves, cheese, peas, pepper and olive oil.

The pesto can be stored in the refrigerator in an airtight container for 3-4 days.

INGREDIENTS

• 1 can of cockles (the higher the quality the better
• 1 avocado
• ½ small red onion
• 1 lime
• Sweet corn (2-3 tablespoons)
• 1 Jalapeño or Chili pepper (optional)
• Salt to taste
• 1 tub or jar to mix everything

PREPARATION

• Cut the onion into fine julienne strips and put them into the tub. Add the lime zest and juice, the chopped jalapeño, the sweet corn, salt and the whole can of cockle with its juice. Close and stir well for 2-3 minutes. Set aside in the refrigerator for at least 1 hour.
• Dice the avocado and place in the base of a soup dish. Add the cockle mixture that was set aside.

Chopped cilantro or parsley may be added.