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Pea Pesto Toast

Mix up your pesto game with this spring inspired pea pesto. You can use fresh peas that have been blanched and drained or frozen peas that have been thawed. Feel free to mix up the herbs based on what you have. Use this pesto stirred into pasta, over your favorite protein, or with your morning eggs.

Tasty Team
Pea Pesto Toast
Total Time

10 minutes

10 min

Prep Time

5 minutes

5 min

Cook Time

5 minutes

5 min

Total Time

10 minutes

10 min

Prep Time

5 minutes

5 min

Cook Time

5 minutes

5 min

Ingredients

for 4 servings

Pea Pesto

  • 1 cup peas (150 g), fresh or frozen
  • ½ cup soft herbs (10 g), such as mint or dill
  • ¼ cup walnuts (30 g)
  • ¼ cup parmesan cheese (25 g), finely grated
  • 1 clove garlic
  • ¼ teaspoon red pepper flakes, plus more to taste
  • 1 ½ teaspoons lemon zest
  • 2 tablespoons lemon
  • ¼ cup extra virgin olive oil (60 mL), plus more as needed
  • 1 teaspoon kosher salt, plus more to taste

Assembly

  • 1 slice sourdough bread, toasted
  • 2 slices prosciutto
  • 1 large egg, poached
  • olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 323
  • Fat 28g
  • Carbs 11g
  • Fiber 14g
  • Sugar 2g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Make the pea pesto: Add the peas, herbs, walnuts, Parmesan cheese, garlic, red pepper flakes, and lemon juice to a food processor. Blend on high speed, scraping down the sides of the bowl as necessary, until the peas are mostly broken down, 1–2 minutes.
  2. Pour in ¼ cup (60 ml) of olive oil and blend until smooth. For a looser consistency, add more olive oil until your desired texture is reached. Transfer the pea pesto to an airtight container; you should have about 2 cups. Store in an airtight container in the refrigerator until ready to use, up to 1 week.
  3. Assemble the toast: Spread ¼–⅓ cup of pea pesto over the toasted sourdough. Drape the prosciutto over the pesto and top with the poached egg. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
  4. Enjoy!

Ingredients

for 4 servings

Pea Pesto

  • 1 cup peas (150 g), fresh or frozen
  • ½ cup soft herbs (10 g), such as mint or dill
  • ¼ cup walnuts (30 g)
  • ¼ cup parmesan cheese (25 g), finely grated
  • 1 clove garlic
  • ¼ teaspoon red pepper flakes, plus more to taste
  • 1 ½ teaspoons lemon zest
  • 2 tablespoons lemon
  • ¼ cup extra virgin olive oil (60 mL), plus more as needed
  • 1 teaspoon kosher salt, plus more to taste

Assembly

  • 1 slice sourdough bread, toasted
  • 2 slices prosciutto
  • 1 large egg, poached
  • olive oil, to taste
  • kosher salt, to taste
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 323
  • Fat 28g
  • Carbs 11g
  • Fiber 14g
  • Sugar 2g
  • Protein 7g

Estimated values based on one serving size.

Preparation

  1. Make the pea pesto: Add the peas, herbs, walnuts, Parmesan cheese, garlic, red pepper flakes, and lemon juice to a food processor. Blend on high speed, scraping down the sides of the bowl as necessary, until the peas are mostly broken down, 1–2 minutes.
  2. Pour in ¼ cup (60 ml) of olive oil and blend until smooth. For a looser consistency, add more olive oil until your desired texture is reached. Transfer the pea pesto to an airtight container; you should have about 2 cups. Store in an airtight container in the refrigerator until ready to use, up to 1 week.
  3. Assemble the toast: Spread ¼–⅓ cup of pea pesto over the toasted sourdough. Drape the prosciutto over the pesto and top with the poached egg. Finish with a drizzle of olive oil and a sprinkle of salt and pepper.
  4. Enjoy!

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