Bruschetta with Pea Shoot Pesto & Mozzarella 

Prep time: 15 minutes

Cooking time: 0 minutes

Ingredients (serves 4)

1 baguette, sliced into 2cm thick diagonal slices

1 fresh mozzarella or burrata ball, sliced

½ cup frozen peas

Pea Shoot Pesto

1 punnet pea shoots

1 cup basil leaves, packed

1 cup mint leaves, packed

1/4 cup toasted pine nuts

1/3 cup parmesan cheese

1 clove garlic

1/4 cup extra virgin olive oil

Pinch of salt

Squeeze of lemon juice

To serve

1/4 cup pine nuts

1/3 cup basil leaves

1 tablespoon finely grated parmesan

Small handful pea shoots, tails removed


  • To make pesto, place pea shoots, basil, mint, pine nuts, parmesan and garlic in a food processor and process until finely chopped.
  • With motor running, gradually add oil and process until pesto is smooth. Add salt and lemon juice and process to incorporate. Check seasoning.
  • Defrost peas in 1 cup boiling water. Drain and mash lightly.
  • Toast baguette slices. Spread each slice with pesto, then top with 1-2 slices mozzarella. Spoon over peas and a little more pesto, then sprinkle with pine nuts, basil leaves, and grated parmesan.


Per Serve
Energy 2933kJ (698kcal)
Fat – total        – saturated 38.6g6.7g
Carbohydrate – total                            – sugars 45.6g5.8g
Dietary fibre 10.3g
Sodium 613mg