Asparagus Pesto and Radish Open-Faced Sandwich

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!

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.

• 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
• 6 slices crusty, whole-grain bread, toasted
• 6 radishes, sliced

May 05, 2015 at 09:59AM Asparagus Pesto and Radish Open-Faced Sandwich Greatist RSS