Sugar Snap Peas, Roasted Red Potato, Crispy Chickpeas, Pecan Pesto

Adapted by
November 2021


Pecan Pesto:
(Yield: 2 quarts)
3 cups pecans
3 cups arugula
2 cups vegetable oil
3 tablespoons lemon juice
3 cups spinach
5 cloves garlic
Black pepper
Crispy Chickpeas:
1 cup cooked chickpeas
Oil for frying
Pickled Carrots:
1 cup white vinegar
1 cup sugar
1 tablespoon turmeric
3 cups coin-sized sliced baby carrots
5 cloves garlic
Black pepper
To Assemble and Serve:
1 ½ cups sugar snap peas
1 ½ cups roasted red potatoes
Fresh Origins micro parsley curled
Mixed microgreens
Sumac powder
Edible flower petals


For the Pecan Pesto

To a Vitamix blender, add all ingredients. Blend until desired consistency is achieved, about 2 minutes.

For the Crispy Chickpeas

Heat a deep fryer to 275°F. Fry chickpeas until crispy, about 2 minutes.

For the Pickled Carrots

To a pot, add all ingredients and 1 cup water. Bring to a simmer then continue simmering for 10 minutes until carrots are tender. Transfer to a nonreactive container and chill. Serve cold. 

To Assemble and Serve

In a sauté pan, mix the sugar snap peas and roasted red potatoes with 1 cup Pecan Pesto until all ingredients are warmed through. Add about 2 tablespoons water to emulsify the sauce. Transfer snap peas and potatoes to a serving plate. Garnish with microgreens, sumac powder, Crispy Chickpeas, Pickled Carrots, and flower petals.