Pea Pesto Crostini

  • Yield

Stir this pea pesto into hot pasta or use as a dip for crudites.

Pea Pesto Crostini Recipe
Lynda Balsev

Ingredients

2 cups shelled English peas
1/4 teaspoon sugar
1 garlic clove, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons finely grated fresh Parmesan
1 tablespoon chopped fresh mint leaves
1 baguette, sliced on the diagonal, 3/4 inch thick, about 12 slices
Garnish
Finely grated fresh parmesan
Finely grated lemon zest
Finely chopped fresh mint leaves

Instructions

  1. Bring 3 cups water to a rolling boil in a medium saucepan over medium-high heat. Add shelled peas and sugar. Cook until peas are tender, 2 to 3 minutes. Drain and transfer to a food processor. (If using defrosted frozen peas, add peas to the food processor at this point and omit sugar). Add remaining ingredients and process until completely blended. Makes 1 1/4 cups.
  2. Place baguette slices on a rimmed baking sheet. Lightly brush with olive oil. Broil in the oven until golden, turning once, 2 to 3 minutes. Arrange the crostini on a serving platter. Spread the pea pesto over crostini. Garnish each crostini with a few pinches of Parmesan, lemon zest and mint. Serve immediately.
  3.  One (10-ounce) bag of defrosted frozen peas may be substituted for the fresh peas. If using frozen, omit the sugar.

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