PEA PESTO TARTINE
INGREDIENTS
10 oz of fresh peas or 1 (10 oz) package of frozen peas, defrosted
1 garlic clove
1/2 cup grated Parmesan cheese
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/3 cup olive oil
3 drops dōTERRA Spearmint Essential Oil
1 baguette
Package of organic cherry tomatoes
Flake salt, preferably Maldon’s
PREPARATION
Prepare the peas. If using fresh, boil until bright green and tender - drain and set aside. If using frozen, allow the peas to defrost before using.
Place the peas, garlic, Parmesan cheese, salt, and pepper in a food processor. While the machine is running, drizzle the olive oil slowly until the mixture is well combined.
Transfer the mixture to a bowl and set aside.
Pre-heat a stovetop griddle .
Slice the baguette into 1/2 inch thick slices and brush with olive oil.
Toast on the griddle until golden brown. Transfer to a surface to place 1-2 tablespoons of the pesto on each slice - taking care to mound the pesto as opposed to spreading thin.
Slice cherry tomatoes in half, lengthwise.
Top each tartine with one or two of the cherry tomatoes halves.
Sprinkle lightly with flake salt.
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