Bread: thick slices of baguette, brushed with olive oil or butter, then grilled and set aside

1 cup of quickly blanched peas (can be fresh or frozen)
Use any and all green leafy vegetables and herbs you want. Blanch them quickly in hot water, then dunk in ice water to not lose the color.

1 cup loosely packed spinach
1/2 cup chopped parsely
fresh basil sprigs
fresh thyme

Add the peas, and blanched herbs, spinach and whatever you have into a food processor, run until it's a thick paste, add your favorite pesto or cream cheese and olive oil. Season with salt and pepper.

To plate: spread a generous amount of pesto and herb mix onto bread, top with fresh grated parmesan, and add a quick squeeze of lemon juice right before serving!