This fresh take on pesto makes a creamy vegan sandwich spread that you can make in minutes. The asparagus provides a mildly earthy, sweet flavor that pairs perfectly with crisp, peppery radishes. Eat it for lunch, a light dinner, a convenient breakfast—really any time of day!

9 Ingredients

  • 1 large bunch asparagus, ends trimmed
  • 1/3 cup + 1 tablespoon extra-virgin olive oil
  • 5 large cloves garlic, chopped
  • 1/2 cup pine nuts, plus more to garnish
  • 1/2 scant cup nutritional yeast
  • 1/2 teaspoon crushed red chili pepper flakes, plus more to garnish
  • 1/2 scant teaspoon salt
  • 8 slices crusty, whole-grain bread, toasted
  • 6 radishes, sliced

Nutrition Facts

    For 1 serving out of 4
  • Calories 555
  • Protein 27 g
  • Carbs 40 g
  • Fiber 14 g
  • Sugars 8 g
  • Sodium 509 mg
  • Fat 36 g
  • Saturated 4 g
POWERED BY Edamam

Directions

  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place asparagus in an even layer on sheet, and lightly toss with 1 tablespoon olive oil and garlic. Bake for 8 to 12 minutes, until asparagus is tender.
  2. Meanwhile, heat a skillet over medium-high heat. Add pine nuts and toast until golden, stirring regularly. Remove from pan and set aside.
  3. Place asparagus and garlic in a food processor. Add nuts, nutritional yeast, chili pepper, and salt. With food processor on, slowly drizzle in remaining 1/3 cup olive oil until ingredients are well combined and pesto is smooth.
  4. Spread pesto generously over toasted bread. Top with radishes and sprinkle with additional pine nuts.
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