I don’t know if I’ve ever mentioned it before, but I kind of have a thing for pesto.
Anytime we would go out to eat, if pesto anything was on the menu, I would order it. For my birthday a few years ago, Ashlee cooked me and epic birthday dinner. My only request? That there be pesto, but I’m sure you already guessed that by now. I told you guys, I fucking love pesto.
Ever since I made our Spring Pasta with Chardonnay Lemon Butter Sauce, I have been thinking of more recipes that highlight peas. Besides being in season during the Spring months, peas are also a great source of protein and dietary fiber.
Our pea pesto bruschetta is the perfect appetizer for parties and holidays.
This recipe requires only a few ingredients and takes only 15 minutes to prepare. That’s what I call a win-win, my friends.
The longer you let the bruschetta mixture sit covered in the refrigerator, the more flavors it will absorb. I recommend letting the flavors marinate for at least 30 minutes, to 6 hours.
We hope you love our recipe for this pea pesto bruschetta!!!
We had some friends over a few nights ago and served this pea pesto bruschetta as the appetizer and our Spring Pasta with Chardonnay Lemon Butter Sauce as the entree. Both were a hit and they pair nicely together. I’m thinking this would be a great Easter appetizer as well!
If you make this dish, please send a photo and tag us on Instagram at Eat_Figs_Not_Pigs. We love, love, love seeing your recreations! Til next time, guys!!!
- 1 sourdough crostini, sliced into ¼ “ thick rounds
- 1 – 10.5 ounce package of cherry tomatoes, quartered
- ½ cup basil leaves, chopped
- ½ cup Follow Your Heart vegan Parmesan cheese
- ¼ cup red onion, finely minced
- 4-5 garlic cloves, finely minced
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon olive oil
- Salt and pepper to taste
- 2 cups frozen peas, defrosted
- ¼ - ½ cup olive oil
- ¼ cup pine nuts
- ¼ cup Follow Your Heart vegan Parmesan cheese
- 4-5 garlic cloves
- 1-2 fresh basil leaves
- ½ teaspoon Pink Himalayan sea salt
- ¼ teaspoon red pepper flakes
- Pepper to taste
- Preheat oven to 350 degree Fahrenheit
- When you are ready to serve your pea pesto bruschetta, bake the crostini rounds with a drizzle of olive oil and a sprinkle of vegan Parmesan cheese atop
- Depending on desired crispiness, bake times vary from 8-13 minutes
- Let crostini cool before handling
- Serve with pea pesto and bruschetta mixture on top
- Garnish with additional parmesan cheese and basil, optional
- In a bowl, add all ingredients
- Mix gently to incorporate all ingredients
- Cover and let sit in the refrigerator
- Refrigerate for at least 30 minutes, up to 6 hours
- Serve chilled with pea pesto
- In a food processor or blender (for smoother pesto), add all ingredients
- Blend ingredients until it reaches desired smoothness
- Season with salt and pepper to you liking
- Cover and set in the refrigerator
- Let flavors marinate together for at least 30 minutes before serving
- About 5 minutes prior to serving, let the pesto sit at room temperature
- Before spreading the pesto on to the crostini, make sure to give it a good mix. Often times, the oil settles to the top
- Serve with bruschetta mixture on top of a crostini