Pea Pesto Crostini

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

1. Preheat oven to 425 F.
2. Place all pesto ingredients (leaving radishes, ricotta, bread, and crackers aside) in food processor and process to your desired consistency.
3. Cut baguette in thin rounds, spray with 100% olive oil spray, and bake for about 10 minutes or until browned.
4. 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.