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
Notes
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.