Pea Pesto Crostini

For the pesto:

1 (10-ounce) package frozen peas, defrosted

1 garlic clove

½ cup grated Parmesan

1 teaspoon kosher salt, plus extra for seasoning

¼ teaspoon freshly ground black pepper, plus extra for seasoning

Juice of one lemon, or about 1-2 tablespoons

¼ cup olive oil

For the tomato topping:

2-3 diced plum/Roma tomatoes, seeds removed

1 clove minced garlic

Drizzle olive oil

Salt and pepper

Toasted crostini, bagel chips, or pita crisps for dipping/serving

Place peas, garlic, Parmesan, 1 teaspoon of salt, pepper and lemon juice in a food processor; pulse until blended. 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.

Place diced tomatoes and garlic in small bowl and drizzle with a small amount of olive oil. Season with salt and pepper.

Place pea pesto in serving container, a glass pie plate works well, and top with diced tomato mixture.

Note: I find this recipe requires quite a bit of salt, so be sure to keep tasting and adjusting the seasoning, but consider the salt on your crisps or chips, too.

Makes 8-10 appetizer servings

Penny Kazmier