Little Northern Bakehouse

Spring Pea Pesto Toast

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Spring Pea Pesto Toast

Avocados aren’t the only deliciously green toast topper. Welcome flavour back to the table with our Spring Pea Pesto Toast. Made with peas, pea shoots, and mint, this delightful recipe can take you from toast to pasta with freshness and flair.

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  • 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


  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 toasted slice of our Whole Grain Wide Slice or your favourite Little Northern Bakehouse gluten-free bread, garnish with fresh squeezed lemon, or thinly slice radish
Spring Pea Pesto Toast
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