I am a pesto addict!

Pesto is such an easy way to add a ton of flavor without much work. It can also be used in a number of different ways, from pasta to salads, but my favorite way to use most pesto recipes is on crostini. Bread is just so good!

This pea pesto recipe is great to have in your back pocket because it can be made very quickly and with very few ingredients. I like to keep peas in my freezer for a number of different dishes, and also because they are inexpensive. They naturally have a pop of sweetness, so I like to add lemon for an acidic touch, garlic for a savory bite, and herbs for a fresh finish. Mix all of that together with salty parmesan cheese, and you are good to go. I like adding red pepper flakes for some heat as well, but it is definitely optional!

There are a couple of different ways to top off these crostini. If you are a meat eater, I really love adding salty, yet soft, prosciutto to the crostini. It balances out the sweet flavor of the peas. Another great recommendation is fresh tomatoes. They add a refreshing burst of acidic flavor that goes very well with the crostini and are nice for those who do not eat meat.

Tips for Lemony Herbed Pea Pesto Crostini

*Make sure to allow the peas to defrost completely.

*Freshly grate the parmesan cheese! It will taste so much fresher. I usually just do this in the food processor, then pour it out to measure it.

*Make sure to use fresh herbs as well. Dried herbs cannot be substituted in this recipe.

Lemony Herbed Pea Pesto Crostini
Lemony Herbed Pea Pesto Crostini
Lemony Herbed Pea Pesto Crostini
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Lemony Herb Pea Pesto Crostini

This pesto is light and bright in flavor and so easy to make.


  • 1 1 lb bag frozen peas, defrosted
  • 3/4 cup freshly grated parmesan cheese
  • 1 garlic clove
  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup fresh basil
  • 2 tablespoons fresh parsley
  • salt and pepper to taste
  • red pepper flakes; optional
  • 1/2-3/4 cup olive oil


  • Add the peas, cheese, lemon zest, lemon juice, basil, parsley, red pepper flakes, and a little salt and pepper into the food processor, and process until combined
  • Stop to scrape down the sides
  • With the mixer running, pour in 1/2 cup olive oil; once well combined, stop and taste to see if more salt, pepper, red pepper flakes, or lemon need to be added
  • If the mixture is too thick add the other 1/4 cup of olive oil
  • Add in enough olive oil for the consistency, and taste, you like!
  • This can be refrigerated and used at a later time, or served immediately
Author: Maria Provenzano