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Photo: Jason Wallis; Styling: Cindy Barr

Mint and Pea Pesto on Toasted Baguette

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.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 2 slices)

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

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.

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 6.9g
  • Saturated fat: 1g
  • Sodium: 268mg
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Mint and Pea Pesto on Toasted Baguette recipe

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