Baked Corn Cakes with Pea Pesto & Pine Nuts

Preheat oven to 400ºF.

In a food processor, add frozen peas, parsley, salt, and black pepper. Pulse to mix. Drizzle olive oil in through the top chute. Process until smooth. Set aside.

In a small skillet, lightly toast pine nuts. Set aside.

In a mixing bowl, add cornmeal, flour, egg, salt and honey. Use a spatula and mix together. Form round corn cakes and place on a small nonstick sheet pan. Drizzle with olive oil and bake 10–12 minutes until golden brown.

Serve with a few dollops of pea pesto and pine nuts. Enjoy!