Game-watchingparties bring to mind greasy wings and fatty dips. But here’s an easy way to add a healthier option that tastes great and is easy to make. This twist on the Italian classic replaces bunches of fresh basil with sweet peas, which are probably already hanging out in the back or your freezer. Besides lending an extra protein and nutrient boost, sweet peas blend up creamy without the need for excessive oil. Makes about 1 ¾ cups pesto, or 25-30 crostinis. – Susan Puckett
Ingredients
- 10 ounces frozen peas, thawed (about 2 cups)
- 1 or 2 cloves garlic
- 2 tablespoons pine nuts, pistachios, or chopped walnuts (toasted if you prefer)
- Grated zest and juice (about 2 tablespoons) of 1 small lemon
- ¼ cup finely grated Parmesan cheese
- 1/3 cup extra-virgin olive oil (plus extra for the crostini)
- Sea salt and freshly ground black pepper
- 1 large baguette, cut in ½-inch slices
- Optional garnishes: cherry tomato slices, sun-dried tomato slivers, strips of prosciutto, crumbled bacon, chopped herbs
Instructions
- In the bowl of a food processor with the blade attachment, combine the peas, garlic, and nuts, and pulse until roughly chopped.
- Add the lemon zest and juice and cheese; pulse a few more times. Continue processing while you add the olive oil in a slow, steady until the mixture reaches desired consistency.
- Transfer to a bowl and stir in salt and pepper to taste.
- Meanwhile, make the crostini: Preheat to the oven to 400 degrees. Set the baguette rounds on a sheet pan (lined with parchment paper for easy clean-up.) Brush both sides with olive oil and bake 10 to 12 minutes until golden and crunchy.
- Spread each crostino with about 1 tablespoon of the pesto and garnish as desired.
Leftover pesto will keep in the fridge for up to a week or may be frozen in an airtight container for up to 6 months. Susan Puckett is the former Food editor of the Atlanta Journal-Constitution and is an Atlanta-based food writer and cookbook author.
