I was looking for something to serve to our weekend guests prior to dinner and this was just the ticket.    It’s called pea pesto, but it’s much thicker than any pesto I’ve ever tried, but it was perfect for spreading on crostini.    I could have made these my entire dinner – they were really tasty, and they were nice on a crusty piece of bread.

You can make this appetizer in no time.   You simply dump the ingredients into a food processor, blend them together and voilà, pea pesto!   Once your bread is grilled, you’re done.

My husband and I loved this.   The boys? Not so much.

You can now follow me on Twitter:   @stylishcuisine

Pea Pesto Crostini
Recipe from Giada at Home by Giada DeLaurentiis

Pesto:
1 (10-ounce) package frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan
1 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/3 cup olive oil

Crostini:
8 – 10 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old
1/3 cup olive oil

For the pesto:  Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.  Season with additional salt and pepper, if needed.  Transfer to a small bowl and set aside.

For the crostini:  Preheat a stovetop griddle or grill pan or barbecue on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes.   If you don’t have a grill/grill pan, you can broil the crostini in the oven until it is lightly browned.  Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.

Yield:  6 –  8 appetizer servings

One year ago: Mango Slaw with Cashews and Mint
Two years ago: Frozen Hot Chocolate
Three years ago: Crispy Kale Chips