I recently served these crostini to a dinner party, and oh my, were they a success. Needless to say, the ladies were fascinated by the idea of peas pesto – light, diet-friendly, and stuffed with nutrients like iron and magnesium (in the pine nuts), calcium (in the Parmesan), and a good kick of vitamin C (in the peas). But when men started asking for extra portions of “the green sandwiches” I knew this recipe was a keeper. Should I mention that it is absolutely easy peasy?
Preparation time: 10 minutes | Yields: approx 30 crostini
For the pesto:
- 500 gr frozen peas
- 50 gr pine nuts
- 50 gr grated Parmesan
- 1 garlic clove
- 3 table spoons olive oil
- salt and pepper
- fresh basil for decoration
For the crostini:
- 1 baguette
- Cook peas as per packet instructions in a boiling water with a pinch of salt in it. Once done, drain and let aside to cool down (or pop them in the fridge for 5 minutes).
- Once cooled down, place the peas in a mixing bowl together with the pine nuts, the Parmesan cheese and the garlic clove, and mix with the help of an electrical mixer until smooth.
- Add olive oil, and season with salt and pepper according to personal preferences.
- Slice baguette into oval pieces of width of approximately 1 cm.
- Distribute the mixture generously over each slice and decorate with extra Parmesan and a basil leave.