Thyme Pesto Crostini

• 1/2 cup fresh thyme leaves
• 1/2cup walnuts
• 5 garlic cloves
• 1/2 cup Parmesan
• 1/2 tsp salt
• 1 cup baby spinach
• 1/2 cup olive oil 
• 1/2 cup creme fraiche or sour cream
• 2 tsp minced preserved lemon
• crostini

1. In a food processor, combine thyme, walnuts, Parmesan, garlic and salt. Pulse until you have consistency of course sand and set aside
2. Puree the spinach, adding tablespoon of water if nesicary
3. Add set aside ingredients and pulse until mixed. Continue to pulse, gradually drizzle in the olive oil until you have a chunky pesto. Set aside.
4. In a small bowl, combine creme fraiche and preserved lemon. Allow to stand in the refrigerator for about a half hour for the flavors to combine.
5. Spread each crostini with the pesto, and top with a generous smear of preserved lemon cream.
6. Optional garnish with sliced peas and lemon zest