Smashed Pea Crostini with Radishes and Pesto

When thinking about making this crostini I had spring veggies on the brain. Specifically radishes. I am not sure why, but all of the sudden I am trying to work them into meals all the time. So I developed this recipe around the idea of eating a lot of them. But it wasn’t until I was actually slicing them that it dawned on me that I could use their greens, too. So I turned them into a pesto. It was a moment of brilliance, if I do say so myself.

pea crostini close

I am so proud of this recipe! They were such a delicious spring appetizer. Dave and I devoured them while our mulligatawny soup was simmering away (which is a delicious story for another day. Don’t worry. It’s coming.)

pea crostini vertical

Here’s what you need to make 12 crostini pieces:

About 1 1/4 cup of cooked peas (I used thawed frozen peas)
12 Baguette slices
8-10 radishes, sliced very thinly
Drizzle of olive oil
Salt and pepper
Radish green pesto (see below)

For the pesto:
Radish greens from about 1 lb. radishes (1 cup ish – don’t worry if it’s not exact)
2 Tbsp. chopped fresh mint leaves
1/2 cup almonds
1/4 cup grated Parmesan
1/4 cup olive oil
Juice and zest of 1/2 lemon
Heavy pinch of salt
Freshly ground black pepper

Start by smashing the peas into a chunky paste, either using a bowl and the back of a spoon or a mortar and pestle. Salt just a bit, and spread a thin layer onto baguette slices.

Next, make the pesto by putting all the pesto ingredients in your food processor. Since there’s a lot of non-liquid items, you will probably need to scrape the sides down a few times before it becomes a paste. You may also need to add more oil or lemon juice to get the taste or consistency you like – that is OK. Just add it in small increments.

smashed pea and radish crostini

Spread a thick layer of the pesto on top of your smashed pea layer. Top with half to 3/4 of a radish’s worth of slices. Salt and pepper, and drizzle with just a tiny bit of oil.

2 Comments »

  1. […] Smashed Pea and Pesto Crostini  […]

    Pingback by Summer Entertaining Series: Last Minute Sides and Snacks from PDX Food Love | A Well Crafted PartyA Well Crafted Party — July 4, 2013 @ 2:48 pm

  2. I just saved this recipe to make when our radish sprouts grow up in a few weeks! Last year I used my radish greens in smoothies, but never thought to make a pesto. Thanks for the idea!

    Comment by Linnea — April 23, 2014 @ 8:04 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment

Dips And Spreads recipes you may enjoy:

Beet & Yogurt Dip

Roasted Beet & Greek Yogurt Dip

Good morning! I’m traveling for work today in LA and planning to hit up some fabulous spots for breakfast and lunch. It’s always fun to be trying food in a city that’s not your own – and there’s nothing like doing the “work hard, play hard” thing and falling into bed, exhausted, at the end […]

Late Summer Veggies with Mint Pesto | PDXfoodlove

Summer Veggies with Mint Pesto

I love meals that are full of veggies. Especially if I can use the entire veggie – this one incorporates the tops of the radishes I put in, for instance. Also, it’s kinda purty, don’t you think? Let’s talk about edible flowers for a second, by the way: I have seen them at so many […]

Beet Purée with Yogurt and Za'atar | PDXfoodlove

Beet Purée with Yogurt and Za’atar

I have been planning to make this gorgeous beet paste forever. I have a brand new bag of za’atar and I was really excited to use it… except I left it on my desk at work for almost a week. And I would get home, and note that I still had my roasted beets in […]