Mint and Pea Pesto on Toasted Baguette

Mint and Pea Pesto on Toasted Baguette Recipe
Photo: Jason Wallis; Styling: Cindy Barr

We serve Mint and Pea Pesto on Toasted Baguette on the side with pasta, but Mint and Pea Pesto is also good mixed in with your favorite pasta.


Serves 4 (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 147
Fat 6.9 g
Satfat 1 g
Sodium 268 mg


4 ounces baguette
1/2 cup basil leaves
1/2 cup mint leaves
1/4 cup thawed frozen green peas
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon salt
2 garlic cloves


Preheat broiler to high. Slice baguette into 8 (1/2-inch-thick) slices. Place bread in a single layer on a baking sheet. Broil 2 minutes or until browned. Combine basil leaves, mint leaves, peas, olive oil, lemon juice, salt, and garlic in a mini food processor; pulse until smooth. Spread about 1 tablespoon pesto on each bread slice.

Adam Hickman,

Cooking Light

October 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note