May 20, 2017
Fresh Tomatoes, Lunch, Side Dishes,
Snacks, Dairy, Cheese, Parmesan, Fruit, Tomato, Vegetables, Appetizers, Peas , Budget-Friendly, Cooking For A Crowd, No-Cook, Baby Shower, Birthday, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, Regional Holiday, St. Patrick's day, Blender, Food Processor, Low Cholesterol, Low Fat, Vegetarian, Kosher Dairy more
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"This recipe is from Taste of Home by Amber Massey. It is a healthier version of a pesto recipe using veggie broth and going easy on the cheese. I can't believe how delicious this combination ingredients tastes
Do not spread on the bread until just before serving.
Try it I think you'll be as surprised as I was."
In a blender or food processor combine the peas, garlic, rice vinegar, salr & lemon pepper. Pulse until well blended. Continue processing while slowly adding the oil in a steady stream
Add parmesan cheese until just blended.
Add broth, pulse until mixture reaches a spreadable consistency.
Lightly toast both sides of the baguetts slices, cool.
Spread each slice with the pesto mixture.
Top with tomatoes & serve.
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