- 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
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