Centrifuged Green Pea Butter Crostini | Sous-Vide Magazine

Ingredients

• 2 lbs frozen high-quality sweet peas, defrosted
• 1 C vegetable stock if using Vitamix/blender
• 4 fresh lemons
• 4 shallots, sliced
• 12 sprigs fresh basil
• 1 C white wine vinegar
• 1 C reserved centrifuged “pea water”
• Extra-virgin olive oil to taste
• Salt and freshly ground white pepper
• 4 baguette slices, ¼ inch thick
• Extra virgin olive oil
• 1 C baby arugula
• 2 oz shaved Pecorino-Romano cheese
• Sprigs of baby basil or 2 Tbsp finely chopped basil, for garnish