By Little Northern Bakehouse

Avocados aren’t the only deliciously green toast topper. Welcome flavour back to the table with our Spring Pea Pesto Toast. Made with peas, pea shoots, and mint, this delightful recipe can take you from toast to pasta with freshness and flair.

This versatile recipe can be adapted to fit any taste or preference. Many pesto recipes use dairy, and/or pine nuts, so we’ve made ours vegan by using vegan parmesan and allergy-friendly by swapping in sunflower seeds.

Our Spring Pea Pesto Toast recipe goes well as an open-faced toast topper, a dip for veggies, or a sandwich spread. There are lots of ways you can make this work for you. Add a little more olive oil to loosen the texture for a saucy pasta or green salad dressing, or keep it thicker and use the pesto as a base for a bowl, as a dip, or as a spread..

If peas are in season, go ahead and use the freshest ones you can find. If not, don’t worry. You can thaw and drain frozen peas to get that spring-time freshness and flavour year-round.

Blend with fresh mint, garlic, and lemon for a light, fresh, and delicious meal that satisfies, for breakfast, lunch, snack, or even a light and speedy dinner!

  1. In a food processor or high-speed blender, blend the peas, garlic, pea shoots, lemon juice, mint and sunflower seeds till ground and start by pouring in ½ cup of olive oil. If you find you want a looser texture for a sauce or drizzle add a little at a time until you reach you desired texture.
  2. Season with salt and pepper to taste
  3. Optional: Toss in ¼ cup of grated vegan parmesan and a pinch of chili flakes if you would like and give it a final buzz to incorporate
  4. Serve on a toasted slice of our Whole Grain Wide Slice or your favourite Little Northern Bakehouse gluten-free bread, garnish with fresh squeezed lemon, or thinly slice radish
  • If you use frozen peas, make sure to keep an eye on the texture as they may have more water in them from thawing.
  • If you can’t find pea shoots, you can use lighter flavoured microgreens or fresh basil—we like using radish microgreens for a little pepperiness.
  • Freeze the pesto in an ice cube tray and pop them into a plastic bag for easy use in the future.

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