Vegan Crostini with Pea Pesto

Total time25 min

Prep time15 min

Cook time10 min

4.8

(20)

Crispy toasted baguette slices topped with a vibrant, herb-flecked spread — this appetizer is the kind of thing that disappears from the platter before you've even finished arranging it. The pesto swaps out the usual parmesan for nutritional yeast, which brings that same savory, umami depth without any dairy, making the whole dish completely plant-based from crust to topping. Thawed frozen peas blended with fresh basil, pine nuts, lemon juice, and garlic create a pesto that's bright green, a little sweet, and surprisingly rich. A drizzle of olive oil while the processor runs gives it that silky, spreadable texture that clings perfectly to each golden crostini. The whole thing comes together in under 20 minutes and serves six, so it's genuinely party-ready without a lot of stress. Finish with a little lemon zest and a few fresh basil leaves if you want it to look as good as it tastes.

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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
¼ tsp salt

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
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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