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–+ servings

Pea Tendril Pistachio Pesto Crostini

A fresh and vibrant crostini topped with homemade pea tendril and pistachio pesto.
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Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Pesto

  • 2 cups pea tendrils
  • ½ cup pistachios shelled
  • ½ cup olive oil
  • ½ cup Parmesan cheese grated
  • 2 cloves garlic
  • 1 tablespoon lemon juice freshly squeezed
  • 1 pinch salt to taste

Crostini

  • 1 baguette French bread sliced
  • 2 tablespoon olive oil

Instructions 

  1. Preheat oven to 375°F (190°C).
  2. In a food processor, combine pea tendrils, pistachios, Parmesan cheese, garlic, lemon juice, and salt. Pulse until finely chopped.
  3. With the processor running, slowly add olive oil until the mixture is smooth and well combined.
  4. Slice the baguette into ½-inch slices. Brush each slice with olive oil and place on a baking sheet.
  5. Bake in the preheated oven for 8-10 minutes, or until golden and crispy.
  6. Spread the pesto on each crostini and serve immediately.

Nutritional Value

Calories: 200kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 200mg | Fiber: 3g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg

Keywords

Crostini, Pea Tendril, Pesto, Pistachio
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