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A twist on the classic tomato crostini with vibrant pea pesto! This pea recipe combination makes for a perfect and refreshing summer dish.
You are going to love Pea Pesto! It’s made with fresh basil, ricotta, and peas. So easy and so delicious.
Pea Pesto Recipe
Ladies, grab a drink with me—it’s time to make the best crostini you’ve ever tasted! It is time for traditional pesto to step aside.
In under 15 minutes, we are going to have an incredible…snack…appetizer… side dish? Whatever your preference—ready and on the table!
I love cooking with tomatoes in the summer because they are in peak season and extra delicious!
If you love peas, get excited—you are going to love what this recipe has to offer! If you’re not a pea lover, I promise this recipe is going to be the one that changes your mind.
This recipe calls for the simplest and freshest ingredients and can be whipped up super quick for an afternoon snack or light lunch.
Just smear this delicious pea pesto on top and you’ve got a fun spin on a traditional classic dish.
Pea Pesto Ingredients
This Pea Pesto is easily made with just a few fresh ingredients.
Pea Pesto
- Frozen peas
- Basil
- Garlic
- Lemon
- Ricotta cheese
- Sourdough bread
Balsamic Burst Cherry Tomatoes
- Cherry Tomatoes
- Shallot
- Garlic
- Balsamic vinegar
- Basil
*a full list of ingredients and measurements for this recipe can be found in the recipe card at the bottom of the page!
How To Make Pea Pesto
Making Pea Pesto is as simple as adding all the ingredients to a food processor and pressing the power button.
Place peas, basil, garlic, lemon juice (and zest), ricotta cheese, olive oil, salt, and pepper in a food processor and blend until ingredients are fully combined and creamy.
To make the Balsamic Burst Cherry Tomatoes:
Heat a large non-stick skillet over medium-high heat with 1 tbsp of olive oil.
Once the pan is hot add the tomatoes and cook undisturbed for 4-5 minutes, until they begin to burst.
Add the shallot and garlic, toss, and cook for an additional 1-2 minutes. Remove the pan from the heat, add the balsamic vinegar and toss to coat.
Spread the pea pesto evenly over the toast and top with the balsamic tomatoes and fresh chopped basil.
Pea Pesto Pro-Tips While Cooking
Crostini is super too easy to make and relatively hard to mess up. However, here are a few basic rules to ensuring your recipe comes out to perfection.
Quality Tomatoes. This is probably super obvious, but the best crostini and/or bruschetta requires the best tomatoes.
Sometimes I use all the same type or color and other times, I like to use a variety and mix it up for both color and flavor! Whatever you choose, just make sure to choose the best out of your bunch.
Good Bread. Choosing the best bread is essential for recipe success. When picking bread, make sure it’s sturdy enough to hold the pesto and tomatoes.
Sourdough is my favorite for this recipe, but ciabatta or focaccia are great too.
Pro-Tip: slice your bread about 1/2″ thick. If your bread is too thin, it’ll basically turn into a crouton once you toast it. If your bread is too thick, you’ll taste too much bread.
Grill your bread. You definitely want to grill your bread! By doing this, you are going to get that perfect toasty-ness that we all know and love!
Pea Protein
Did you know that peas have health benefits? Peas are rich in essential vitamins and antioxidants like vitamin K, C and Folate.
One of my favorite things about green peas is the fact that they are high in fiber and low in fat and contain no cholesterol and BONUS: they’re a good source of vegetable protein.
mention basil mint pesto
More Pesto Recipes To Try
- Basil Mint Pesto
- Basil Pesto Shrimp Pasta
- Mint Pesto Prosciutto Pasta
- Creamy Sun Dried Tomato Pesto Chicken
- Tomato Ricotta Pesto Pasta
- Pesto Chicken Stuffed Sweet Potatoes With Crispy Quinoa
WANT TO TRY THIS PEA PESTO RECIPE?
PIN IT to your pesto recipes, green pea recipes, or vegetarian recipes board to save it for later!
Find me on Pinterest for more great recipes. I’m always pinning!
Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Pea Pesto Tomato Crostini
Ingredients
Pea Pesto
- 1.5 cups frozen peas, thawed
- 1/2 cup fresh basil
- 1 clove of garlic
- 1 lemon, juice and zest
- 1/2 cup ricotta cheese
- 3 tablespoons olive oil
- salt and pepper, to taste
- 8 slices sourdough bread, toasted
Balsamic Burst Cherry Tomatoes
- 1 tablespoon olive oil
- 1.5 cups cherry tomatoes
- 1 shallot, sliced
- 3 cloves of garlic, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh chopped basil
Instructions
Pea Pesto
- Place peas, basil, garlic, lemon juice and zest, ricotta cheese, olive oil, salt, and pepper in a food processor and blend until ingredients are fully combined and creamy.
Balsamic Burst Cherry Tomatoes
- Heat a large non-stick skillet over medium-high heat with 1 tbsp of olive oil. Once the pan is hot add the tomatoes and cook undisturbed for 4-5 minutes, until they begin to burst. Add the shallot and garlic, toss, and cook for an additional 1-2 minutes. Remove the pan from the heat, add the balsamic vinegar and toss to coat.
- Spread the pea pesto evenly over the toast and top with the balsamic burst tomatoes and fresh chopped basil.
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