Try the latest twist on avocado toast – fresh pea pesto on toast. Toss peas, garlic powder, Italian seasoning, lemon juice and olive oil into the food processor and pulse until creamy. Smear the pesto smash onto crusty baguette slices and top with shaved Parmesan, pistachios and prosciutto. Yum!
Preheat oven to 425°F. Brush both sides of bread slices with 2 tablespoons of the olive oil. Place on baking sheet. Bake 5 to 7 minutes or until golden brown. Cool on wire rack.
Meanwhile, place peas, 1/4 cup of the pistachios, 2 tablespoons of the Parmesan, garlic powder, Italian seasoning, pepper, sea salt, lemon juice and remaining 1/4 cup olive oil in food processor; cover. Process until smooth, scraping down sides as necessary.
Spread about 1 tablespoon of the pea mixture onto each bread slice. Top each evenly with remaining 2 tablespoons each Parmesan and pistachios. Sprinkle with crumbled prosciutto, if desired.