Sweet Pea Pesto

Total Time Prep/Total Time: 25 min.
Yield 20 pieces
Test Kitchen Approved
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

  • 12 ounces fresh or frozen peas, thawed
  • 4 garlic cloves, halved
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon lemon-pepper seasoning
  • 3 tablespoons olive oil
  • 1/4 cup shredded Parmesan cheese
  • 1/3 cup vegetable broth
  • 1 whole wheat French bread demi-baguette (about 6 ounces and 12 in. long)
  • 2 cups cherry tomatoes (about 10 ounces), halved or quartered

Directions

  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.
  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.
  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.

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
Recipe Creator

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