My Garden To Table Lifestyle

Homegrown herb and pea pesto spread over a rustic slice of homemade potato and spelt bread is exactly what an afternoon sit on the veranda should be about!

Pea Pesto Crostini – Better Than Avocado Toast!

Whether appetizer, tapas, or cocktail goodies are what you’re after, pea pesto crostini is what you are after! Something yummy to spread on or between bread for a healthy lunch. A healthy to-go meal, after school snack. An afternoon sit on your veranda.

My Pea Pesto Crostini, served warm or cold, is one of the healthiest, most colorful solutions to your quest. Move over avocado toast!

garden peas
Garden Peas

Pea pesto, with cilantro, a hint of chili, lots of lime and garlic are definitely a scrumptious way to enjoy spring peas; or frozen peas, for that matter.

Pea pesto is easy to make, stores for several days in the fridge and travels well for to-go meals.

If I have made homemade bread, which I usually do, then my pea pesto crostini is going to be outstanding, but a fresh baguette sliced and lightly toasted, will work beautifully too.

Crostini – A Cool Italian Word For Toast!

Let’s face it, toast is only as good as the bread that is being toasted. While there are so many types of Homemade Bread dough that can be made into sandwiches or toast, my favorite for pea pesto is Potato Spelt Bread. It’s dense, rustic and is perfect for toasting.

While I often use mint in my peas pesto, for this crostini I opted to use fresh cilantro, for a refreshing flavor that almost tastes like a salsa.

Ingredients Needed

  • Homemade Bread
  • Blanched peas
  • Fresh cilantro
  • Olive oil
  • Lime juice
  • Salt
  • Garlic
  • Chili pepper or Chipotle powder
Herb Pea Pesto
Cilantro and Mint Pea Pesto

Equipment Needed

  • Blender or Food Processor
  • Cutting board
  • Chopping knife
  • Spreading knife
  • Measuring spoons
  • Measuring cup
  • Cookie sheet
  • Oven


Recipe by rdaumitCourse: UncategorizedCuisine: AmericanDifficulty: Easy



Fresh spring peas, pureed into a pesto with refreshing cilantro, lime, garlic and a hint of heat for a pesto that tastes almost like a salsa.


  • Blanched peas – 2 cups

  • Fresh cilantro – 1/4 cup

  • Olive oil – 1 tbsp, extra for crostini

  • Lime juice – 2 tbsp

  • Salt – 1 tsp

  • Garlic cloves – 2

  • Chipotle or chili pepper – 1/2 tsp

  • Homemade Bread – several slices per person


  • Place the blanched peas with the other pesto ingredients into a blender or food processor. Whirl until pureed.
  • Preheat oven to 350.
  • To assemble Crostini, simply slice the bread, brush lightly with olive oil and place in the oven for just a few minutes until the bread feels lightly toasted, about 4 minutes.
  • Spread the pea pesto onto the slices and serve.

Recipe Video

Pea Pesto crostini
Pea Pesto on Homemade Potato Spelt Bread

My Muffin Madness


In my family, I’ve always been known as the ‘Muffin Queen’. Out of necessity, I created muffins for breakfast, lunch, on the go snacks, sometimes dinner and a sweet yet healthyish treat for dessert!

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