1 package frozen peas, defrosted1 garlic clove
½ cup grated parmesan cheese
1/3 cup olive oil
Baguette or ciabatta bread
Cherry tomatoes halved
For the pea pesto: pulse together the peas, garlic, parmesan, salt and black peppers in a food processor. With the machine running, slowly add the olive oil until well combine, about 1-2 minutes. Season with additional salt and pepper if needed. Also, I added a little bit more parmesan cheese then it asked for only because I thought the peas were a bit bitter. I also had to add a pinch of sugar to balance the flavours.
For the crostini: preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and grill until golden, about 1-2 minutes. Transfer the bread to a clean surface and spread 1-2 tablespoons of the prepared pest on each slice.
Top with tomato halves and serve.