Ingredients:
1 package
frozen peas, defrosted
1 garlic
clove½ cup grated parmesan cheese
Salt
Black pepper
1/3 cup olive oil
Baguette or ciabatta bread
Cherry tomatoes halved
Method:
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.
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