Baking with Basil

Florida was great……it was so relaxing and warm!  And is there anything better than Yuengling on tap??!?

Whenever we get together with family members there is NEVER a shortage of food around.  This trip was no exception.  Not that I’m complaining at all because it’s always delicious.  My grandma is a wonderful cook and she spoils us to no end when she can.  I wish she was closer to Ohio so I could learn a few things from her.  So in trying to keep things on the lighter, springy side I decided to make some Pea Pesto Crostini.  Now…….I am a HUGE fan of basil (obviously) so I was a little skeptical about anything claiming to be “pesto” without having any basil in it.  Rest assured you will not be disappointed!

The pea mixture is slightly sweet, and garlicky/savory at the same time.  And the slightest bit of olive oil keeps the texture smooth.  And that bright green color – LOVE IT!  I could not stop eating this stuff.  It was so light and flavorful.  Brent is a big fan too!  Which is always a plus.  So if you are looking for a way to stay on that healthy track this new year without giving up the good stuff…..try this recipe out!

Pea Pesto Crostini by Giada De Laurentiis

Prep Time: 10 min     Total Time: 15-20min

Ingredients

Pesto:

• 1 cup frozen peas, defrosted
• 1 garlic clove
• 1/4 cup grated fresh Parmesan
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil

Crostini:

• 6 slices sourdough baguette
• 1/3 cup olive oil ( I used my Olive Oil Misto to reduce the calories a bit – it worked great)
• 6 cherry tomatoes, halved

For the pea pesto: Pulse together the peas, garlic, Parmesan, salt, and pepper in a food processor.  With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes.  Season with additional salt and pepper if needed.  Set aside.

For the crostini: Preheat a grill pan or panini pan on medium-high heat.  Brush (misto) both sides of the slices bread with olive oil and grill until golden, about 1 to 2 minutes.  Transfer bread to a clean surface and spread with 1 to 2 tbsp of the prepared pesto on each slice.  Top with tomato halves and serve.