Taste of Home
Sweet Pea Pesto
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 20 pieces.
I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Ingredients
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12 ounces fresh or frozen peas, thawed
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4 garlic cloves, halved
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1 teaspoon rice vinegar
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1/2 teaspoon salt
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1/8 teaspoon lemon-pepper seasoning
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3 tablespoons olive oil
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1/4 cup shredded Parmesan cheese
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1/3 cup vegetable broth
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1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)
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2 cups cherry tomatoes (about 10 ounces), halved or quartered
Directions
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1.
Preheat broiler. Place peas, garlic, vinegar, salt and lemon pepper in a blender or food processor; pulse until well blended. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Add broth; pulse until mixture reaches desired consistency.
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2.
Cut baguette into 20 slices, each 1/2 in. thick. Place on ungreased baking sheet. Broil 4-5 in. from heat until golden brown, 45-60 seconds per side. Remove to wire rack to cool.
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3.
To assemble crostini, spread each slice with about 1 tablespoon pesto mixture; top with tomato pieces.
Nutrition Facts
1 crostini: 77 calories, 2g fat (trace saturated fat), 1mg cholesterol, 190mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
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