Low Sodium Vegan Crostini with Pea Pesto

Total time25 min

Prep time15 min

Cook time10 min

Low Sodium Vegan Crostini with Pea Pesto

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Ingredients

6 servings

For the crostini

1 baguette (about 12 oz), cut into ½-inch slices (about 18 slices)
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pea pesto

2 cups frozen peas, thawed
½ cup fresh basil leaves, loosely packed
¼ cup pine nuts
3 tbsp nutritional yeast
2 tbsp lemon juice
1 clove garlic
3 tbsp olive oil
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

1 tsp lemon zest (optional)
fresh basil leaves, for garnish (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides lightly with the 3 tbsp olive oil and sprinkle with 1/4 tsp salt.
2
Bake for 8–10 minutes, flipping once halfway through, until the slices are golden at the edges and crisp throughout. Transfer to a wire rack or serving platter.

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