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Bright green, faintly sweet, and built on a loaf you already have.

This recipe is as bright as it is earthy in flavor. The Mascarpone cheese helps the peas and the mint come together in a creamy consistency that is gently flavored with lemon, garlic, and olive oil. Spread onto crispy pieces of crostini to compliment the creamy texture of the pea pesto. Rubbing the raw garlic clove across the hot toast rather than blending it in also leaves a softer, sweeter garlic note than you’d get from the food processor.

Nutrition (per serving)

Calories 145
Protein 3g
Carbs 12g
Fat 9g

Ingredients

Pea and Mint Pesto

Organic peas ½ cup
Mascarpone cheese ⅓ cup
Mint leaves, packed ¼ cup
Garlic clove, roughly chopped 1
Lemon juice 1 tbsp
Olive oil 1 tbsp
Grated Parmesan cheese 1 tbsp
Kosher salt ⅓ tsp
Pepper ⅓ tsp
Optional: Radishes, thinly sliced 2

For the crostini

French baguette, sliced about ½ inch thick As needed
Garlic clove, halved 1
Olive oil 2 tbsp

Step-by-Step Instructions

1 Heat the oven

For the crostini: Preheat the oven to 400 degrees.

2 Arrange the bread

Place the slices of bread on a baking sheet lined with parchment paper.

3 Rub with garlic

Cut the garlic clove in half, rub the cut side of the clove onto the top of each piece of bread.

4 Toast

Brush tops of bread with olive oil and place in the oven for about 10 minutes, until they become golden brown. Remove from oven and let cool.

5 Blend the pesto

Meanwhile, in the bowl of a food processor fitted with an S blade, add the Green Valley Organic Peas, mascarpone cheese, mint leaves, garlic, lemon juice, olive oil, Parmesan cheese, kosher salt, and pepper.

6 Top each slice

Add 1-2 tablespoons of the prepared pea pesto to each slice.

7 Garnish

Top with radish slices, and a drizzle of olive oil if desired.

Notes & Tips