Last Updated on April 15, 2022 by Karen
Fresh pea pesto on toasted baguette slices make for a guilt-free snack that will wow every guest at your party.
Another Meatless Monday recipe for you, my friends! Let’s talk appetizers this week. When entertaining, I like to put out a spread with something for everyone — some indulgence snacks like meatballs and wings for the meat eaters, and some lighter fares like hummus and pita chips for the health-conscious. Savory dips are always crowd pleasers, too. You simply can’t go wrong with a savory dip paired with an assortment of fresh vegetables and crackers.
I eat my fair share of peas all year long — in fried rice, pastas, and sometimes just sautéed with sea salt and olive oil — but I do want to find other creative uses for the sweet green peas that I can easily find at the farmer’s market these days. This pea pesto is the answer! Fresh green peas are blanched and then pureed with nutty Parmesan cheese, garlic, olive oil, and a pinch of red pepper flakes for a quick pesto that is fresh and delicious!
I topped some toasted baguette slices with the pea pesto, but I’ll also eat it on my toast in the morning along with scrambled eggs and orange juice. It’s a great way to sneak in some veggies in the morning!
You can also serve them as a dip, as I did with these gluten-free brown rice crackerst that FSTG kindly sent me. They come in four flavors: Peppercorn Blend, Roasted Red Pepper, Sea Salt, and Tomato and Basil. Not only are they gluten-free and packed with good-for-you ingredients like flax seeds, quinoa, and amaranth, they are loaded with flavors! My favorite was the sun-dried tomato crackers, which I ate with the leftover pea pesto.
Disclosure: While I received free samples of Food Should Taste Good brown rice crackers for review, all thoughts and opinions are my own.
Pea Pesto Crostini
Ingredients
- 1 cup fresh or frozen peas defrosted
- ¼ cup olive oil
- ½ cup parmesan cheese grated, plus shavings for garnish
- 1 garlic clove coarsely chopped
- ½ tsp red pepper flakes
- Salt and pepper to taste
- 12 ½ –inch slices baguette or ciabatta bread
Instructions
- Bring a small pot of water to a boil. Add peas to the water, and cook for 3 minutes. Drain peas and transfer to food processor. Add olive oil, parmesan cheese, garlic, and red pepper flakes, and blend until the mixture forms a paste. With the machine running, slowly add the olive oil until well incorporated, about 1 to 2 minutes. Season with salt and pepper.
- Toast baguette slices under broiler or on a grill pan until golden brown on both sides. Spread about 1 tablespoon of the pesto on each of the toasts. Top with parmesan cheese shavings if desired and serve.
Pea Pesto Crostini
Ingredients
- 1 cup fresh or frozen peas defrosted
- ¼ cup olive oil
- ½ cup parmesan cheese grated, plus shavings for garnish
- 1 garlic clove coarsely chopped
- ½ tsp red pepper flakes
- Salt and pepper to taste
- 12 ½ –inch slices baguette or ciabatta bread
Instructions
- Bring a small pot of water to a boil. Add peas to the water, and cook for 3 minutes. Drain peas and transfer to food processor. Add olive oil, parmesan cheese, garlic, and red pepper flakes, and blend until the mixture forms a paste. With the machine running, slowly add the olive oil until well incorporated, about 1 to 2 minutes. Season with salt and pepper.
- Toast baguette slices under broiler or on a grill pan until golden brown on both sides. Spread about 1 tablespoon of the pesto on each of the toasts. Top with parmesan cheese shavings if desired and serve.
