November 6, 2017

Vegan pea and mint pesto, a delicate sweet peas and bold mint combine to make an extraordinary pesto. Perfect for bruschetta.


  • Toasts
  • 1 baguette of bread – the thinner the better – slice into 1/2 inch slices
  • 1/4 cup of olive oil
  • Sea salt
  • Pesto
  • 1 cup of fresh peas (frozen will do in a pinch, just thaw them out first)
  • 3 large fresh mint leaves
  • 2 teaspoons of olive oil
  • 1/4 teaspoon of sea salt
  • 1 or 2 radishes – shaved and cut into quarters
  • 1 handful of pea tendrils


  1. Preheat the oven to 375°
  2. Slice the bread and brush the olive oil on the slices and face oil side up on a baking sheet. Bake for 5-7 minutes or until lightly golden brown.
  3. Steam fresh peas for 2 to 3 minutes. Steam frozen for 3 to 4 minutes. They should be soft but not mushy.
  4. Blend the peas, mint leaves, olive oil, and salt in a food processor until smooth.
  5. When the toast is cool spread a layer of the pesto on each piece of toast and then place a few pieces of the radish on each one. Top with the tendrils.

If you like bruschettas, see also this recipe.

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