Mint and Pea Pesto on Toasted Baguette

Photo: Jason Wallis; Styling: Cindy Barr

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

Yield: Serves 4 (serving size: 2 slices)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 6.9g
  • Saturated fat: 1g
  • Sodium: 268mg

Ingredients

  • 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

Preparation

  1. 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.
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