Hello! Erin from The Forest Feast here, with an easy appetizer idea. I have oodles of mint in my garden right now, so I whipped up some Mint Pesto inspired by this BHG Homemade Pesto recipe. I used mint instead of basil for a fresh spring taste, and pepitas (toasted pumpkin seeds) instead of pine nuts because they are nutrient rich and much less expensive. This mint pesto is also great on pasta!
- 1 bunch (about 1 cup firmly packed) fresh mint leaves
- 1/4 cup grated Parmesan or Romano cheese
- 1/4 cup piepitas (toasted pumpkin seeds)
- 5T olive oil
Blend all ingredients in a food processor until smooth. Set this pesto aside. Toast several slices of baguette and toast on a baking sheet in the oven until golden brown (approx 3 minutes under the broiler). While bread is still warm, spread a heaping teaspoon of cream cheese on each slice. Top that with a spoonful of the mint pesto, and garnish each with a couple pepitas. Serve warm or at room temperature.
The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast cookbook. Follow Erin on Twitter and Instagram, @theforestfeast.
3 Responses to “ mint pesto crostini ”