pea pesto crostini

This pea pesto crostini recipe is dear to my heart as it was taught in my first ever You say Tomato class. Since then it has become a regular in my students’ houses. They love it like I do because it is colourful, healthy, child and budget friendly. Most importantly, because it is mainly make-ahead (even make a day ahead) you can focus on glamming yourself up for the party rather than sweating over the stove. Sold?

Be sure to make extra of the pea mixture so that you have some to stir through pasta or slather on bread with bacon the day after the party, when you can’t face any more cooking. I often make this for dinner for my boys alongside soup as a way to get a few more greens into their tums.

I defrost my peas by leaving them in a bowl in the kitchen for a few hours. There is no need to do anything more labour intensive. If you forget to defrost them, just pop them in the microwave until they are barely defrosted and still cool.