Pea Pesto Crostini
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- salt and pepper to taste
- 1 clove garlic crushed
- 1/2 cup parmesan cheese finely grated
- 1 cup frozen peas (or 1 lb. fresh) (shelled)
- 3-4 tablespoons extra virgin olive oil (evoo)
- 1 fresh baguette sliced into cross sections
- ricotta cheese
- evoo for garnish
- Carbohydrate 265.585102351524 g
- Cholesterol 25.2987500140161 mg
- Fat 62.9733795045568 g
- Fiber 22.1240087850094 g
- Protein 66.0433839973537 g
- Saturated Fat 12.2270944527556 g
- Serving Size 1 1 Serving (1026g)
- Sodium 4361.3428231602 mg
- Sugar 243.461093566514 g
- Trans Fat 2.33677215028049 g
- Calories 1945 calories
1. Bring a medium pot of water to a boil. Add the peas to the water once boiling, and cook for 5 minutes. (NOTE: let peas cool or rinse in cold water) Drain peas, and transfer to food processor. 2. Add garlic, parmesan, salt and pepper to food processor and blend until the mixture forms a paste. Slowly drizzle in each tablespoon of EVOO, pulsing the food process along the way, until the pea pesto reaches your desired consistency. Add more EVOO for a saucy pesto, less for more of a spread. 3. Lightly brush baguette slices with EVOO then toast pieces under broiler until golden brown. Spread the pea pesto on the toasts, then (Optional) dollop a little bit of ricotta cheese on each piece. Finish with (Optional) a pinch of salt, freshly ground pepper and drizzle of EVOO. Serve immediately.
