As the Christmas season rolls around I’ve been thinking more about how to keep my hubby and babies healthy. My husband in particular goes to a lot of work and client development functions during the holidays and tends not to eat very well during this time… and he drinks too much wine, too, that naughty man! 🙂
So, I’ve made it my mission to make sure I feed my family only the healthiest fare during the weekends and evenings! Here is one recipe that I’ve been particularly captivated with and have come back to time and time again. It’s a delicious crostini with pea-based pesto, and oh-so good for you! My babies and hubby love it, and so will you and your family! Credit to the Food Network! 🙂
Pesto Ingredients
- 1 (285g) package frozen peas, defrosted
- 1 garlic clove
- 50g grated Parmesan, or vegetarian alternative
- 1 tsp salt, plus extra for seasoning
- 5 tbsp olive oil
Crostini Ingredients
- 8 (1cm thick) slices brown baguette or ciabatta bread, preferably day-old
- 5 tbsp olive oil
- 8 cherry tomatoes, halved or 1 small tomato, diced
Instructions
For the pesto, start by pulsing together the peas, garlic, parmesan, one teaspoon of salt and quarter teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about one to two minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini, start by preheating a stovetop griddle on medium-high heat. Brush both sides of the sliced bread with olive oil and cook until golden, about 1 to 2 mins. Transfer the bread to a clean surface and spread one to two tablespoons of the prepared pesto on each slice.
Finish by topping with tomato halves and serve.
Please let me know how you like it!
Bye for now,
Michelle