Pea Pesto by Giada De Laurentiis, modified by Kiki
For the pesto -
One 10 oz bag of frozen peas defrosted
One garlic clove
1/2 cup Parmesan/Pecorino Romano cheese, grated
One teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
for the crostini:
One day old baguette (whole grain or regular)* if you don't have day old than put your fresh one in the oven on 300 for 10 min or so until crust is crispy
olive oil for brushing
carton of cherry tomatoes, diced
pinenuts toasted (eyeball the amount, I like a lot so I am generous)
Pulse together the peas, garlic, cheese, salt, and pepper in the food processor. With the machine running, slowly add in the olive oil until it is well combined which takes a couple minutes. Set aside.
Preheat your grill (you can also use a stovetop griddle pan) on medium-high heat.
Slice your baguette into 1/2 inch pieces.
Brush both sides with olive oil.
Grill until golden on both sides which takes 1-2 minutes. I like mine with little dark grill marks, but it's all personal preference!
Spread pea puree on top of each piece (to your discretion, probably about 1 tablespoon if I had to guess).
Add tomatoes and pinenuts, again to your liking.
When ready to serve, squeeze fresh lemon liberally over each one.
Yields approx 30-40 pieces.
ENJOY your 4th of July!!