Rating: 5 stars
1 Ratings
  • 5 star values: 1
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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.

Adam Hickman
Recipe by Cooking Light October 2013

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

147 calories; fat 6.9g; saturated fat 1g; sodium 268mg.
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