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!
15m
PREP TIME
7m
COOK TIME
93
CALORIES
11
INGREDIENTS
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!
15m
PREP TIME
7m
COOK TIME
93
CALORIES
11
INGREDIENTS
Ingredients 24 (1 slice) Servings
- 1 loaf French baguette bread, cut into 1/2-inch thick slices
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1 package (8 ounces) fresh peas
- 1/4 cup plus 2 tablespoons chopped unsalted shelled pistachios, divided
- 1/4 cup shaved Parmesan cheese, divided
- 1 teaspoon McCormick® Garlic Powder
- 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning
- 1/2 teaspoon McCormick® Coarse Ground Black Pepper
- 1/4 teaspoon sea salt from McCormick® Sea Salt Grinder
- 1 teaspoon fresh lemon juice
- 2 tablespoons (about 2 ounces) cooked and crumbled prosciutto (optional)
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 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.
NUTRITION INFORMATION
(per Serving)
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