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Sweet Pea Pesto

Irresistible Sweet Pea Pesto Crostini for Effortless Entertaining

Enjoy vibrant Sweet Pea Pesto Crostini, a quick and healthy appetizer perfect for entertaining.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 20 crostini
Course: Sauces
Cuisine: Italian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pesto
  • 12 ounces Fresh or Frozen Peas This is the sweet base for your pea pesto, lending a delicious earthy flavor.
  • 4 cloves Garlic Adds aromatic depth; consider using roasted garlic for a sweeter twist.
  • 1 teaspoon Rice Vinegar Provides a balanced acidity to brighten the flavors; lemon juice makes a fine substitute.
  • 1/2 teaspoon Salt Essential for enhancing the overall taste; feel free to adjust according to your preference.
  • 1/8 teaspoon Lemon-Pepper Seasoning A hint of zest and spice; black pepper can stand in nicely if needed.
  • 3 tablespoons Olive Oil Brings richness and silkiness to the pesto; swap with avocado oil for a unique flavor profile.
  • 1/4 cup Parmesan Cheese Infuses creaminess and umami; for a vegan substitute, try nutritional yeast.
  • 1/3 cup Vegetable Broth Adjusts the consistency to your liking; chicken broth works for those who aren’t vegetarian.
For the Crostini
  • 6 ounces Whole Wheat French Bread Demi-Baguette Acts as a crunchy base for your vibrant toppings; opt for gluten-free baguette if desired.
  • 2 cups Cherry Tomatoes Adds juicy freshness and pops of color to your crostini; diced bell peppers can be a fun alternative.

Equipment

  • food processor
  • baking sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your broiler to high, positioning an oven rack about 4-5 inches from the heat source.
  2. In a food processor, combine the fresh or frozen peas, halved garlic cloves, rice vinegar, salt, and lemon-pepper seasoning. Pulse until smooth, about 30-45 seconds.
  3. With the processor running, gradually drizzle in the olive oil, then add shredded Parmesan cheese and pulse until combined.
  4. Slowly pour in vegetable broth while the processor runs to achieve your preferred consistency.
  5. Slice the demi-baguette into 20 pieces, each about 1/2 inch thick, and lay them on a baking sheet.
  6. Broil the bread slices under the preheated broiler for about 45-60 seconds on one side until golden brown, then flip and broil the other side.
  7. Cool the toasted crostini slightly, then spread about one tablespoon of Sweet Pea Pesto on each slice, topping with cherry tomatoes.

Nutrition

Serving: 1crostiniCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 4mg

Notes

For deeper flavor, prepare the Sweet Pea Pesto a day in advance. Store leftovers in an airtight container for up to a week.

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