by Sarah Steimer
For the pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium garlic cloves
- salt and pepper, to taste
If using whole or halved walnuts, pulse in the food processor a few times. Add the basil and garlic and pulse a few more times.
Slowly add the olive oil with the food processor running. Stop to scrape down the sides with a spatula, adding the cheese. Pulse until the cheese is combined, season with salt and pepper to taste.
Makes 1 cup pesto.
For the crostini:
- 12 thin slices of baguette
- olive oil
- 1/4 cup pesto
- 4 radishes, thinly sliced
- 1 scallion, thinly sliced on a sharp angle
- sea salt
Lightly drizzle the baguette slices with olive oil. Toast in a 350-degree oven for about 10 minutes, or until lightly golden.
Spoon pesto onto each piece of bread and top with a few slices of radish and scallion. Sprinkle with sea salt.
Makes 12 crostinis
Pesto recipe adapted from: Simply Recipes
Crostini recipe adapted from: Real Simple
*There are so many reasons to entertain in spring — the Kentucky Derby, Mother’s and Father’s Day, graduations, and so forth — that it’s nice to have simple, fresh bites on hand. This May, we’re offering veggie, meat and dessert crostini recipes, all of which can be found here.