½ packed cup mixed herbs - sage, basil, oregano, chives, etc
1-2 teaspoon fresh lemon juice
½ teaspoon lemon zest
Sea salt and freshly ground black pepper
optional: add at least ¼ cup olive oil to make it a smoother pesto
for the crostini
toasted sourdough bread
sliced cherry tomatoes w/ salt and pepper
sliced ripe peaches
In a food processor, pulse together the pine nuts, garlic and a few pinches of salt and pepper. Add the herbs, lemon juice, lemon zest and pulse again. Taste and add more salt, pepper or lemon as desired. To make it smoother, add a drizzle of olive oil to the food processor while it's running.
Assemble the crostini with the spread and a few sliced peaches and tomatoes.
Recipe by Love and Lemons at https://www.loveandlemons.com/herb-garden-peach-tomato-crostini/