This Pea Pesto Crostini is super easy to make and is always a crowd-pleaser.
It’s vegan and allergy friendly (nut-free, dairy-free, and can be made gluten-free), making it a perfect option for a cocktail party hors d’oeuvre.
The pesto can also be frozen to use in pasta and on sandwiches, later.
Recipe by Laurie Lloyd, NLC. Visit Laurie’s website at www.Liv-Light.com and follow her on Instagram at @livlight_.
INGREDIENTS
- 1 cup fresh basil
- 1 cup peas
- 1 cup spinach
- 2 tablespoons olive oil
- 2 garlic cloves
- 1/3 cup hemp seeds
- 1 tablespoon fresh lemon juice
- 1 fresh baguette
- 1 package rice crackers (optional to make gluten-free)
- 1 tub almond milk ricotta
- 1 bunch radishes
DIRECTIONS
- Preheat oven to 425 F.
- Place all pesto ingredients (leaving radishes, ricotta, bread, and crackers aside) in food processor and process to your desired consistency.
- Cut baguette in thin rounds, spray with 100% olive oil spray, and bake for about 10 minutes or until browned.
- Top rounds and/or rice crackers with a small scoop of ricotta and pesto and top with a radish slice.
WHY WE LOVE THIS RECIPE
Pesto is generally loaded with fresh herbs and this one takes it a step further by including nutrient-dense spinach and peas. It’s also a great dish to use up a ton of produce after a visit to the farmers’ market.
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