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vegan pea pesto and mint crostini on a plate

Pea Pesto Crostini with Mint

This 4 Ingredient pea pesto is vegan, gluten-free, zesty, lemony, and healthy! You'll never belive its peas!
5 from 1 vote
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Course: Appetizer
Cuisine: Vegetarian
Keyword: 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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