Pea Pesto Crostini Recipe from Giada at Home by Giada De Laurentiis

Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California’s abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada’s signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors. We’re delighted to share a delicious recipe for pea pesto crostini – perfect finger food for your book group!


pea pesto crostini

4 to 6 servings

I don’t keep a lot in my freezer, but one thing you’ll always find there is a
package of frozen peas. They’re sweet, they have a lovely green color, and
when pureed they can satisfy a craving for a starchy food. If you’re not a big
fan of peas, at least give this a try. I think it’s going to be your new favorite
thing. I can’t resist eating it straight out of the bowl!

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. Transfer to a small bowl and set aside.
For the crostini: Preheat a stovetop griddle or grill pan over medium-high.
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 and serve.