Pea Mint Pesto Crostini

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One of my favorite things to grow in my garden (thanks to Andrew who has the green thumb in the house…) is basil. Not only is it easy to maintain, but it grows super fast and tastes good in just about every dish. As a result of the field of basil growing outside, I find myself making pesto just about every week in the spring and summer.

Eventually though, as much as I love it, I need a change. This mint pesto is the absolute perfect replacement. This pesto is a bit thicker than a normal pesto thanks to the peas, and I love it on turkey burgers, mixed with pasta, or as shown here, on crunchy crostini.

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Preheat oven to 350 degrees. Add the peas, mint, basil, garlic, salt and pepper to the food processor. Pulse until combined.

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With the food processor running, slowly drizzle the olive oil into the mixture.

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Transfer pesto into a small bowl and set aside.

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Drizzle each side of the crostini with olive oil.

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Bake until golden, about 4 minutes on each side. Spread 2 tablespoons of pesto on each slice.

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Put crostini back in the oven for 6-8 minutes until the pesto is warmed through. Sprinkle crostini with parmesan cheese or a cherry tomato half for serving.

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Adapted from: Food Network

Makes: 2 1/2 cups of pesto (enough for about 40 crostini)

Prep: 10 minutes, Cook: 15 minutes, Total: 25 minutes

For the pesto:

  • 10 oz. frozen peas, defrosted
  • 1/2 cup grated Parmesan
  • 1 garlic clove
  • 1/2 cup fresh mint leaves
  • 1/4 cup basil leaves
  • 1 teaspoon kosher salt, plus extra for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
  • 1/3 cup olive oil

For the crostini:

  • 1/4 cup olive oil
  • baguette, sliced into 1/2 inch

Preheat oven to 350 degrees.

Add the peas, mint, basil, garlic, salt and pepper to the food processor. Pulse until combined.

With the food processor running, slowly drizzle the olive oil into the mixture.

Transfer pesto into a small bowl and set aside.

Drizzleย each side of the crostini with olive oil.

Bake until golden, about 4 minutes on each side.

Spread 2 tablespoons of pesto on each slice.

Put crostini back in the oven for 6-8 minutes until the pesto is warmed through.

Sprinkle crostini with parmesan cheese or a cherry tomato half for serving.


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