Spring Pea Pesto Toast

• Course Appetizer
• Cuisine American

Prep time

Cook time

Servings

Ingredients

• 1 cup peas (fresh or frozen)
• 2 cloves garlic
• 1 cup pea shoots
• 1 tsp lemon juice (or red wine vinegar)
• 2 sprigs fresh mint leaves
• 1/2 cup olive oil (add more if you want a looser texture for a sauce or drizzle)
• 1/4 cup vegan parmesan (optional)
• 1 tsp chili flakes (optional, or season to taste)
• 2 tbsp sunflower seeds
• garnish lemon slices optional
• garnish thinly slice radish optional

Instructions

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 slice of fluten-free toast, garnish with fresh squeezed lemon, or thinly slice radish