An Easy Pea Pesto Crostini made with homegrown or market herbs and peas, make for the perfect spread over rustic bread for summertime meals.
Pea Pesto Crostini – Better Than Avocado Toast!
Whether appetizer, tapas, or cocktail goodies are what you’re after, pea pesto crostini is what you are after!
Something yummy to spread on, or between bread for a healthy lunch.
A healthy to-go meal, after school snack.
An afternoon sit on your veranda.
My Pea Pesto Crostini, served warm or cold, is one of the healthiest, most colorful solutions to your quest.
Move over avocado toast!
Garden Fresh Herbs and Peas
Pea pesto, with cilantro, a hint of chili, lots of lime and garlic, are definitely a scrumptious way to enjoy spring peas; or frozen peas, for that matter.
Pea pesto is easy to make, stores for several days in the fridge and travels well for to-go meals.
If I have made homemade bread, which I usually do, then my pea pesto crostini is going to be outstanding.
However a fresh baguette, sliced and lightly toasted, will work beautifully too.
What Is Pesto
The real question; what isn’t pesto!
Originating in Italy, pesto is basically a paste, used to flavor a variety of foods.
The word pesto itself, simply means ‘pounded’.
In ancient times, it would have been pounded with a mortar and pestle, kind of like a rock pressing against another rock!
What is being pounded?
Often it is nuts, pounded into a paste, with fresh herbs, garlic and olive oil.
Fast forward to modern cooking; simply toss the ingredients into a food processor or blender, push a button and forget the pounding!
What Makes Pesto Taste So Good?
Let’s face it, the most flavor enhancing ingredient in our kitchens, is Garlic!
Any creamy spread or dip, usually has garlic as a dominant flavor.
When garlic is used raw, it has an almost ‘hot’ bite to the tongue.
Although, when garlic is roasted and used in recipes, the flavor is almost sweet and nutty.
If you are a hummus lover, chances are it’s because you love garlic!
- Traditional Hummus – made the way my Syrian mama always made it, with tradition!
- Beet Hummus – with chickpeas, tahini, sumac, lots of garlic and sweet, earthy beets.
- Butternut Squash Hummus – with red lentils, tahini lots of garlic and roasted squash seeds on top.
- Pumpkin Hummus With Chili Oil – an autumn twist on a mediterranean classic with a splash of heat.
Crostini – A Cool Italian Word For Toast!
Let’s face it, toast is only as good as the bread that is being toasted.
It’s dense, rustic and is perfect for toasting.
While I often use mint in my pea pesto, for this crostini I opted to use fresh cilantro, for a refreshing flavor that almost tastes like a salsa.
- Homemade Bread
- Blanched peas
- Fresh cilantro
- Olive oil
- Lime juice
- Chili pepper or Chipotle powder
- Blender or Food Processor
- Cutting board
- Chopping knife
- Spreading knife
- Measuring spoons
- Measuring cup
- Cookie sheet
Easy Pea Pesto Crostini
- Food processor or blender
- Baking sheet
- 2 cups Blanched peas
- 1/4 cup Fresh cilantro or parsley
- 1 tbsp Olive oil extra for crostini
- 2 tbsp Lime juice
- 1 tsp Salt or to taste
- 2 Garlic cloves
- 1/2 tsp Chipotle or chili pepper
- 4 Slices of rustic bread homemade
- To blanch – place peas in a saucepan with just a few tablespoons of water and heat until the color turns bright green, about 3 minutes. Transfer the blanched peas with the other pesto ingredients into a blender or food processor. Whirl until pureed.
- Preheat oven to 350.
- To assemble Crostini, simply slice the bread, brush lightly with olive oil and place in the oven for just a few minutes until the bread feels lightly toasted, about 4 minutes.
- Spread the pea pesto onto the slices and serve.