Prep 15 mins
Cook 0 mins
This is a recipe based on one by Giada De Laurentiis. It's superb! It freezes well with no discoloration so it's easy to make ahead or to freeze leftovers (not that there ever is in my house). If you don't want to make the crostini, spread the pea pesto on Melba toast or other very crisp crackers. Don't skip the tomatoes as they really finish the dish. I usually use sourdough bread for this.This also makes a great sauce for chicken or fish.
For the Pesto
- 1 (10 ounce) package frozen peas, defrosted
- 1⁄2 cup grated parmesan cheese
- 1 clove garlic
- 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 (preferably extra virgin)
For the Crostini
- 1 loaf sourdough bread or 1 loaf whole-grain baguette or 1 loaf ciabatta bread, cut into 1/2-inch thick slices
- 1⁄4 cup olive oil (preferably extra virgin)
- 8 -10 cherry tomatoes, halved or 1 small tomatoes, diced
- For the pea pesto: Pulse together the peas, Parmesan, garlic, and mint with 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until everything is well combined and you have a smooth puree, about 1 minute. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
- For the crostini: Brush one side of the sliced bread with olive oil and toast it until golden brown and crispy. You can grill the bread if you prefer.
- Transfer the bread to a serving platter. If necessary, cut the bread slices so that you have slices about 2 inches long. Spread one heaping tablespoon of the pea pesto on each slice. Top each slice with a tomato half or a bit of diced tomato and serve.
- For maximum crispiness, use day old bread or fresh bread that's been dried out in a 300F oven for about 5 minutes.