TRISCUIT Spring Pea Pesto Bites
These appetizers welcome spring by featuring pea pesto and Italian flavors for a delicious, vegetarian party appetizer that's ready in just 10 minutes.
- 24 TRISCUIT Crackers
- ⅓ cup pea pesto (See Tip.)
- 12 grape tomatoes, cut lengthwise into quarters
- 24 baby arugula leaves
- 24 pieces shaved Parmesan cheese (about 2 Tbsp.)
- ½ tsp. crushed red pepper
- Top crackers with remaining ingredients.
TRISCUIT Crackers are served with a flavorful, yet easy-to-make, pea pesto for a smart snacking choice that's also a good source of fiber.
- How to Make the Pea Pesto
Use pulsing action of food processor to process 1 cup thawed frozen peas, 1/2 cup tightly packed fresh basil leaves, 1/4 cup grated Parmesan cheese and 1 clove garlic until smooth. With processor running, slowly add 2 Tbsp. extra virgin olive oil through feed tube at top of food processor, mixing well after each addition. Refrigerate in airtight container up to 3 days. Makes about 1 cup. The unused pesto can be tossed with hot cooked pasta, or swirled into ricotta cheese for a simple spread.
Prepare using 2 Tbsp. finely shredded Parmesan cheese.
Prepare using store-bought basil pesto.
Nutrition Per Serving
|% Daily Value*|
|Total fat 5g|
|Saturated fat 1g|
|Trans fat 0g|
|Dietary fiber 3g|
|Total sugars <1g|
|Added sugars 0g|
|Vitamin A||4 %DV|
|Vitamin C||6 %DV|
|Vitamin D||0 %DV|