Serves 4


  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1/3 cup plus 3 Tbsp. extra-virgin olive oil
  • 2 tsp. lemon juice
  • 1 1/2 tsp. finely grated lemon zest
  • Kosher salt
  • 8 ounces mozzarella
  • 16 baguette slices
  • 1 small shallot, finely chopped (2 Tbsp.)
  • 1 garlic clove, finely chopped
  • 1 1/2 cups peas (from 1 1/2 pounds English pea pods)
  • Ground black pepper
  • 1/4 cup grated Parmesan


Active time: 20 minutes
Total time: 30 minutes

Preheat oven to 350°. In a food processor fitted with a metal blade, combine basil, mint, 1/3 cup oil, lemon juice, and zest and process until nearly smooth. Season to taste with salt and set aside in processor bowl.

Place mozzarella in an oven-safe pan and bake until warm, 5 to 7 minutes.

Meanwhile, preheat a grill pan over medium-high heat. Brush baguette slices with 2 Tbsp. oil and season with salt. Grill bread until marks form, about 3 minutes per side.

Heat a large sauté pan over medium heat. Add remaining 1 Tbsp. oil, shallot, and garlic and sauté until translucent, 1 to 2 minutes. Add peas and cook until crisp-tender, about 5 minutes for fresh peas or 2 minutes for frozen. Add half of pea mixture to pesto and pulse until peas are coarsely chopped. Transfer pesto to a bowl and fold in remaining pea mixture. Season with salt to taste.

Tear mozzarella into large pieces. Divide among bruschetta and season to taste with salt and pepper. Spoon pesto on top, sprinkle with Parmesan, and serve.


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