Spring Pea and Mint Pesto

When I first read this recipe, I was intrigued by the combination of ingredients. They come together deliciously is this fresh tasting crostini spread!  I think I first made these for our Friday Night Specials later in the spring because I remember using my own mint.  It hasn't recovered from our long winter yet but wanted to share this recipe in March because of it's bright green color.  Enjoy!

 

 

 

For the Pesto



1 (10-ounce) package frozen peas, defrosted

1/2 cup grated Parmesan

1 garlic clove

1/4 cup fresh mint leaves

1 teaspoon kosher salt, plus extra for seasoning

1/4 teaspoon freshly ground black pepper, plus extra for seasoning

1/3 cup olive oil

 

For the Crostini:

Whole-grain baguette or ciabatta bread, cut into 1/2-inch thick slices

1/3 cup olive oil

Freshly grated Parmesan cheese

8 cherry tomatoes, halved or 1 small tomato, diced, optional

Directions

For the pea pesto: 

Add the peas, Parmesan, garlic, fresh mint, and salt and pepper in a food processor and pulse to combine. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Transfer to a small bowl and set aside.

 

For the crostini:

Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the bread with olive oil and grill until golden, about 1 to 2 minutes.

Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. If you want, top with freshly grated Parmesan cheese or tomato halves and transfer to a serving platter before serving.

Enjoy with a nice glass of white wine!
 

 

This recipe from Giada De Laurentiis


Linking to:

Foodie Friday
Submarine Sunday