Pea Pesto

12oz Frozen Peas 1/2 C Shredded Parmesan .35oz Basil 1/2 TBS Minced Fresh Garlic 1 TBS Softened Butter 1/8 tsp Black Pepper 1/4 tsp Salt 1 C Water

Click HERE for printable recipe!

First admire the gloriousness of these fresh ingredients. Then add everything into a food processor, or blender and pulse until well combined. Note: If mix is still too thick add water to thin. If you want an extra kick cut the water to 3/4 C and add 1/4 C Olive Oil.

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Finished pesto will look like this! A mix of sunshine with a kick of jolly green giant.

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There are a lot of different uses for this healthy take on a classic. Tonight's edition? Bruschetta Jack crostinis! First, grate the Bruschetta Jack. (This particuler cheese is made by Sargento).

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Then dip edges of crostinis into olive oil and press grated jack cheese onto to it. Brush tops with olive oil and sprinkle on salt, and pepper. Bake for 5 min at 375 °F then on Hi Broil for 1 min. or until tops are golden brown.

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Top warm crostini's with cool pesto and tomato's, then serve it as a side to your favorite italian dish! Not a cheese lover? Forgo the cheese! It's just as tasty and even more guilt free!

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You can even make your own balsamic reduction to add to it. In this case I made a peach balmamic reduction by adding 1 C balsamic vinegar and 1 whole peach into a sauce pan. Reduce vinegar on medium high until reduction sticks to your spoon and resembles a light version of molasses.

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Drizzle reduction onto the plate, or on top of your crostini's, to add a tangy zing to this sinfully heathy appetizer, or try this pesto as a sauce on a pizza or pasta. - A classic great turned Licked My Plate

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