Candida Diet Friendly Vegan Crostini with Pea Pesto
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Learn more →Ingredients
6 servings
For the crostini
- 1 baguette (about 12 oz), cut into ½-inch slices (about 18 slices)
- 3 tbsp olive oil
- ¼ tsp salt
For the pea pesto
- 2 cups frozen peas, thawed
Ingredient noteCandida diets often limit peas early on because they are high in starch. This recipe works out to only about 1/3 cup of peas per serving, which is likely fine. If you prefer to always avoid peas, please tap it and change its rating to Red.
- 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
- 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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