Vegan Pea Pesto with Mint Crostini

Vegan Pea Pesto with Mint Crostini

This 5 ingredient pea pesto crostini with Mint is oil free, vegan, gluten free, raw vegan, and healthy!  Made with fresh spring peas, mint, lemon and pumpkin seeds and then loaded up onto a toasted baguette.  It’s the perfect springtime vegan hors d’oeuvre.

vegan pea pesto and mint crostini on a plate

Since I don’t eat grains I enjoy this vegan pea pesto with mint alone over a spinach salad with just a touch of raw olive oil!  This recipe is great for meal prep. I leave it in the fridge all week long and just add a scoop of it onto salads and power bowls.

I made this pesto without oil and it still came out great.  If you are avoiding oil for any reason you can still have this pea pesto!

Ingredients for Vegan Pea Pesto

  1. Fresh Peas
  2. Lemon
  3. Mint
  4. Pumkin Seeds

vegan pea pesto with mint crostini ingredients

Can I use Frozen Peas to make Pea Pesto Hors d’oeuvre?

Yes! While I love using fresh peas for this recipe, fresh peas are usually only easy to find in the spring time.  You can enjoy this vegan hors d’oeuvre all year around by using frozen peas.  Just use two cups of frozen peas that have been thoroughly thawed out and dried.  Remove the peas from the freezer and place them in the refrigerator the day before.  If you use frozen peas the water in peas will make the pesto soggy.

More Spring Time Recipes to Try

How to Make Vegan Pea Pesto without Oil

  1. Combine peas, mint, lemon juice and salt  to the food processor.  Pulse until the peas look crumbly but not entirely smooth.
  2.   Remove the pesto from the food processor and place in a Tupperware and stir in the pumpkin seeds.
  3. Toast a slice of the heathy bread of your choice and pile on the pesto to make a yummy pea pesto crostini!ingredients for vegan pea pesto and mint crostini mint lemon peas cheese vegan pea pesto with mint crostini from above

    How to Make Pea Pesto with Mint with Cheese

    1. For Step two simply add 1/4th Cup of grated cheese of your choice.  I like to use Manchengo.  Manchengo cheese is a firm raw sheep’s cheese that tastes like parmesan.

    Why Use Raw Manchengo Cheese from Sheep Instead of Parmesan Cheese?

    The sheep’s cheese has a smaller casein molecule in it which makes it easier to digest.  The live enzymes found in raw cheese also help assist your digestive system break down the cheese.  People who cannot tolerate dairy can often eat raw sheep or goat cheese without symptoms like a sore throat or excess phlegm.



    vegan pea pesto and mint crostini on a plate

    Vegan Pea Pesto Crostini

    This 4 Ingredient pea pesto is vegan, gluten-free, zesty, lemony, and healthy! You'll never belive its peas!
    5 from 1 vote
    Print Pin Rate
    Course: Appetizer
    Cuisine: Plant Based, Vegan
    Keyword: vegan pea pesto, vegan pea pesto crostini
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 12 crostini
    Calories: 37kcal
    Cost: 6


    • 2 Cups Fresh Peas
    • 1/4 Cup Lemon Juice 1-2 lemons, juiced
    • 1/4 Cup ">Pumpkin Seeds Toasted and Salted
    • 1/2 tsp Sea Salt fine grain
    • 1/8 tsp Cracked Pepper

    Variation with Manchengo

    • 1/4 C Manchengo Cheese grated
    • 12 Slices Whole Wheat Bread


    • Combine Peas, Lemon juice, salt and olive oil in the food processor. Pulse until the texture is crumbly but not completely smooth.
    • Transfer to a tupperware and stir in pumpkin seeds.
    • Toast bread slices in the toaster oven until crispy. Top the crostini with two tablespoons of pea pesto

    Vegetarian Variation

    • Stir in grated Cheese


    I used fresh peas for this recipe but you can also use frozen peas.  Just make sure they are not wet when you use them. 
    Storage: This recipe stores well for 7 days 
    Freeze: Peas Freeze well.  You can freeze this tapenade for up to 6 months. 
    Make Ahead: If you are having a party you can make the vegan pea pesto ahead of time and just toast the bread right before serving.  I also like to use this pesto over spinach salads with goat cheese.


    Serving: 2table spoons | Calories: 37kcal | Carbohydrates: 5g | Protein: 3g | Fat: 0.7g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 101mg | Fiber: 1.7g | Sugar: 1.9g | Calcium: 26mg | Iron: 1mg
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