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


  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.
READ THIS NEXT: 49 Genius Toast Recipes You Can Actually Make Yourself