I don’t like calling something it’s not. I agree with the dairy industry and don’t think soy/rice milk producers should be allowed to call their product milk! Although, I think the modern milk industry is evil! But I digress.
Frozen peas are such a great ingredient. You should always have them in your freezer. They are very sweet and bright green and can be added to any recipe to brighten or sweeten the dish. They are great to add to soups, stews, and quick stir-fries.
This is another Giada De Laurentiis recipe from “Giada at Home”. Peas are used in place of basil to create a pesto-like topping for toasted bread. Of course, my big gripe is pestos are made with basil so I don’t think this should be called a pesto. Once again, I digress.
Pea Pesto Crostini
1 (10-ounce) package frozen peas, thawed
1 garlic clove
1/2 cup freshly grated Parmesan cheese
1 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2/3 cup olive oil
8 (1/2-inch-thick) slices whole-grain baguette or ciabatta bread, preferably day-old
8 cherry tomatoes, halved, or 1 small tomato, diced
For the pea pesto:
Pulse together in a food processor the peas, garlic, Parmesan cheese, salt, and pepper. With the machine running, slowly add 1/3 cup of the olive oil and continue to mix until well combined, 1 to 2 minutes. Season with more salt and pepper, if needed. You may also add a little chili powder or a small chili to add some heat!
Transfer to a small bowl and set aside.
For the crostini:
Preheat a stovetop griddle or grill pan over medium-high ( I used the broiler and topped the baguette with the pea pesto before broiling). Brush both sides of each of the bread slices with the remaining 1/3 cup olive oil and grill until golden, 1 to 2 minutes. Transfer the bread to a platter and spread 1 to 2 tablespoons pesto on each slice. Top each crostini with 2 tomato halves or a herbs such as fresh basil leaves or dill.
Adapted from: “Giada at Home”