This recipe was brought to my attention by my daughter and it is really good even though I can’t take credit for it! Great for a spring or summer appetizer because of its brillant green color. It’s sweet from the peas, and a little salty from the parmesan and spicing. I recommend adding only 1 tsp of salt, then adding more after you are finished to taste.
This recipe is based on a recipe from food network…
Green Pea Pesto Crostini – Revised from Food Network
1 – 16-Ounce bag of frozen petite peas – defrosted
2 – Garlic cloves
3/4 Cup freshly grated Parmesan
1 – 1 1/2 tsp kosher salt (start with one teaspoon)
1/2 – Tsp freshly ground black pepper
1/2 – Cup olive oil
Cherry Tomatoes – sliced as desired for garnish
One baguette sliced into cocktail size slices and toasted or grilled.
Start the food processor and toss the garlic cloves down the chute to mince. Then turn off and add the rest of the ingredients except the olive oil. Begin to process slowly, stopping to scrap down sides as needed and drizzling the olive oil down the chute. Process to a fairly smooth consistency. Chill until ready to serve.
Spoon onto toasted baguettes and top with tomato.