This Healthy Toast Recipe Celebrates The Season

Photo: Courtesy of Crunchy Radish.
Some things are just better on toast — avocado mash, chocolate-hazelnut spread, ricotta and honey, to name a few of my favorites. But, this pea-and-mint pesto may just take the cake. Fresh or thawed peas, mint, and lemon shine in this perfect-for-spring pesto. For all of you non-bread people out there, this also works wonders with crudités, quinoa, whole grain pasta, dolloped over salads, or served on top of roasted vegetables.  

Mint-Pea Pesto & Ricotta Toast
Makes 1 Cup Pesto

For the mint-pea pesto:
2 pieces spring garlic, chopped (whites and greens) or 1 clove garlic, minced
1 cup peas, blanched if fresh, thawed if frozen
1/2 cup mint leaves
1 tsp lemon zest
Juice of 1 lemon
1 tbsp pistachios, toasted 
1 tbsp olive oil
Pinch of salt and pepper

Related: Wheat Berries With Broccoli Pesto

For the toast:
Good-quality, whole grain bread (we like the sprouted spelt from She Wolf Bakery) sliced
Clove of garlic, sliced in half
8 oz sheep's milk ricotta

For the garnish:
Chili flakes
Pea tendrils or pea microgreens

1. Pulse all the pesto ingredients together in a food processor. Taste and adjust, if needed.

2. When serving on bread, toast the bread and rub with garlic. Smear with a thin layer of ricotta. Top with pesto, a sprinkle of chili flakes, and pea tendrils.
Photo: Courtesy of Crunchy Radish.
Photo: Courtesy of Crunchy Radish.
Photo: Courtesy of Crunchy Radish.

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