Pea Tendril Pistachio Pesto Crostini Recipe

Pea tendrils: Fresh, young shoots of the pea plant, adding a delicate, sweet flavor to the pesto.

Pistachios: Shelled nuts that provide a rich, nutty taste and creamy texture to the pesto.

Olive oil: A high-quality extra virgin olive oil is best for a smooth, flavorful pesto.

Parmesan cheese: Grated cheese that adds a salty, umami depth to the pesto.

Garlic: Fresh cloves that bring a pungent, aromatic kick to the pesto.

Lemon juice: Freshly squeezed to add a bright, tangy note that balances the richness of the pesto.

Salt: Enhances the flavors of all the ingredients in the pesto.

Baguette: French bread sliced into ½-inch pieces, perfect for toasting into crostini.

Olive oil: Used to brush the baguette slices before baking, ensuring they turn golden and crispy.

When making the pesto, ensure that the pea tendrils are fresh and vibrant in color. This will not only enhance the flavor but also give the pesto a bright green hue. Additionally, toasting the pistachios lightly before adding them to the food processor can bring out a deeper, nuttier flavor. When brushing the baguette slices with olive oil, make sure to cover the edges to achieve an even golden crispiness.

• pea tendrils - Substitute with baby spinach: Baby spinach has a similar tender texture and mild flavor, making it a good alternative for pea tendrils.

• shelled pistachios - Substitute with walnuts: Walnuts provide a similar creamy texture and nutty flavor, which works well in pesto.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and mild flavor, making it a suitable replacement.

• grated parmesan cheese - Substitute with pecorino romano: Pecorino romano offers a similar salty and tangy flavor, which complements the pesto well.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can still add depth to the pesto.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and brightness, enhancing the flavors of the pesto.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• baguette sliced french bread - Substitute with ciabatta: Ciabatta has a similar crusty exterior and soft interior, making it a good alternative for crostini.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it suitable for toasting the bread.

• To store the pea tendril pistachio pesto, transfer it to an airtight container. Drizzle a thin layer of olive oil on top to prevent oxidation. Refrigerate for up to one week.
• For longer storage, freeze the pesto in ice cube trays. Once frozen, transfer the cubes to a resealable plastic bag. This method allows you to use small portions as needed.
• Store the crostini separately. Once baked, let them cool completely. Place them in an airtight container or resealable plastic bag. They will stay fresh at room temperature for up to three days.
• If you need to keep the crostini for longer, freeze them. Arrange the slices in a single layer on a baking sheet and freeze until solid. Transfer to a resealable plastic bag or airtight container. They can be frozen for up to three months.
• When ready to serve, reheat the frozen crostini in a preheated oven at 375°F (190°C) for 5-7 minutes, or until they are crispy again.
• Avoid assembling the crostini with pesto ahead of time, as the bread may become soggy. Instead, store components separately and assemble just before serving.
• If you have leftover pesto and crostini, consider using the pesto as a spread for sandwiches or a topping for pasta, and the crostini as a crunchy addition to soups or salads.

• Preheat your oven to 350°F (175°C). Place the leftover crostini on a baking sheet and cover them loosely with aluminum foil to prevent the pesto from drying out. Heat for about 5-7 minutes, or until warmed through.

• For a quicker method, use a toaster oven. Set it to a low heat setting and place the crostini inside for 3-5 minutes. Keep an eye on them to ensure they don't get too crispy.

• If you prefer using a microwave, place the crostini on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. This method is less ideal as it may make the bread a bit soggy.

• For a stovetop method, heat a non-stick skillet over medium heat. Place the crostini pesto-side up in the skillet, cover with a lid, and heat for 2-3 minutes. This will help maintain the crispiness of the bread while warming the pesto.

• If you have an air fryer, preheat it to 320°F (160°C). Place the crostini in the basket in a single layer and heat for 3-4 minutes. This method will keep the bread crispy and the pesto fresh.

• Food processor: Essential for blending the pea tendrils, pistachios, parmesan cheese, garlic, lemon juice, and salt into a smooth pesto.

• Baking sheet: Used to hold the baguette slices while they bake in the oven.

• Oven: Preheated to 375°F (190°C) to bake the baguette slices until golden and crispy.

• Pastry brush: Useful for brushing olive oil onto the baguette slices before baking.

• Knife: Needed for slicing the baguette into ½-inch slices.

• Cutting board: Provides a stable surface for slicing the baguette.

• Measuring cups: Used to measure out the pea tendrils, pistachios, olive oil, and parmesan cheese.

• Measuring spoons: Used to measure the lemon juice and salt.

• Spatula: Handy for spreading the pesto onto the crostini.

• Serving platter: Ideal for presenting the finished crostini.

Prep ingredients ahead: Wash and dry pea tendrils and measure out pistachios and parmesan cheese in advance.

Use pre-shelled nuts: Opt for pre-shelled pistachios to save time.

Garlic paste: Use pre-minced garlic or garlic paste to speed up the process.

Food processor efficiency: Pulse all dry ingredients first before adding olive oil for a smoother blend.

Pre-slice baguette: Slice the baguette ahead of time and store in an airtight container.

Batch baking: Bake all crostini slices at once to save oven time.