This simple recipe has only six ingredients and takes no more than 10 minutes to make! Enjoy it over roasted spring asparagus, boiled or roasted potatoes, on pasta, or in place of basil pesto in any recipe. This is a nut-free version, but feel free to make it your own using toasted pine nuts or walnuts! Yields ½ cup of pesto.
INGREDIENTS
2 cups pea shoots, lightly packed
2 cloves garlic, peeled
¼ cup grated Parmesan
¼ tsp sea salt
1 tsp lemon zest
¼ cup olive oil
INSTRUCTIONS
- Combine all ingredients except olive oil in a blender or food processor. Pulse a few times to macerate the pea shoots and blend the ingredients.
- Add the olive oil, and blend until the pesto has a uniform, chunky texture. Continue blending until it reaches the desired consistency.
- Store in a sealed container in the refrigerator for up to a week.
Carrie Hause is the Digital Media Specialist for Taste the Local Difference. Contact her at [email protected].