Chunky Pea Pesto Bruschetta
Happy new week guys! As you might have seen, I was on Studio 10 this morning preparing this gorgeous chunky pea pesto bruschetta in celebration of Organic Awareness Month here in Australia.
Organic Awareness Month shines a light on certified organic products from food to skincare to pet food and is the largest campaign of the sort in the country. Certified organic means to produce or grow a product that is entirely free from synthetic herbicides, pesticides, hormones and antibiotics. However, the term ‘organic’ is currently unregulated so to make sure you are getting truly organic products, it’s important to look for the certification ‘Bud’ logo on packaged items.
The key ingredient in my chunky pea pesto is Bertolli Organic Extra Virgin Olive Oil. It has such a peppery, fresh, clean and slightly robust flavour that just brings all the ingredients in the bruschetta together to sing in perfect harmony and take the flavour to the next level!
I always pair this pea pesto with fresh sourdough that I cook in a griddle pan on high heat. I drizzle the thick slices of bread with a little Bertolli Organic Extra Virgin Olive Oil and cook for a couple of minutes on each side. This gives the bread lovely grill lines and a slightly charred flavour, which always reminds me of the bruschetta I ate when I was in the 200 year old villa in the Tuscan countryside with Bertolli last year. The bruschetta was cooked the traditional way over a fire (using a wood fire pizza oven at home will elevate this step even further).
After liberally smothering the sourdough with the pea pesto, I always top with a drizzle of Bertolli Organic Extra Virgin Olive Oil to serve. Trust me on this, you can never have too much olive oil! The final drizzle brings together all the elements in a perfect marriage of flavour, texture and aroma.
The benefits of olive oil have been known all over the world for thousands of years, being first cultivated in the Levant region over 7000 years ago. Being one of the four original cultivated food stuffs (along with grapes, rice and wheat), olive oil has become a staple in many culinary cultures throughout the world, particularly in the Mediterranean and the Middle East. And because olive oil is a rich source of monounsaturated fats, antioxidants and Vitamin E, it’s not only amazing for your tastebuds, but also your heart and skin health.
The Bertolli Organic Originale blend I use in this recipe is ACO-certified and is made solely from organic olives using organic farming standards. Bertolli is one of the few Olive Oil brands available in Australian supermarkets that are certified organic. The balanced taste makes it a perfect addition to a simple dish like this, which is what I love the most about Bertolli – keep things simple in the kitchen so you can spend more time with your loved ones around the table!
My chunky pea pesto is the perfect spring recipe that you will want to enjoy in all four seasons and is something you can make ahead of time, storing in a sealable jar in the fridge for 2-3 days or in the freezer for up to a month. You’ll find Bertolli Organic Extra Virgin Olive Oil at your local Woolies so you can whip up your own batch quick-smart.
Happy cooking guys!
Mel x
This recipe is sponsored by Bertolli.
