Dec. 18, 2016

count down to christmas :fitness inspiration pea-pesto Crostini

  • For the pesto
  • 1 (285g) package frozen peas, defrosted
  • 1 garlic clove
  • 50g grated Parmesan, or vegetarian alternative
  • 1 tsp salt, plus extra for seasoning
  • 5 tbsp olive oil
  • For the crostini
  • 8 (1cm thick) slices brown baguette or ciabatta bread, preferably day-old, * see Cook's Note
  • 5 tbsp olive oil
  • 8 cherry tomatoes, halved or 1 small tomato, diced