Refreshing Pea Shoot Pesto Recipe: Pea Pesto Is the Best Pesto Recipe to Make This Spring by Chef Gigi
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Spring means pea shoots! Pea shoots are the leaves on the pea plant, and can be harvested a lot sooner than summer peas. Fresh and crisp, they make a wonderful addition to pesto.
This easy pesto recipe not only has pea shoots, but creamy green peas, Parmesan, garlic and lemon. It's refreshing mixed with pasta, drizzled on vegetables or spread on toasted bread. Use it in this easy recipe for pasta with sundried tomatoes and pesto! For a spicy pesto, add some crushed red pepper flakes.
Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients
- 3 cups green peas
- 2 - 4 cloves garlic, peeled
- 3 cups pea shoots (or your favorite greens)
- 1 - 2 teaspoons lemon juice
- 3/4 cup extra virgin olive oil
- 1/2 - 3/4 cups Parmesan cheese, finely grated
Here's how to make it:
- In a blender or food processor, add the peas, garlic, pea shoots and lemon juice. Season with salt and pepper. Pulse a few times until everything is coarsely chopped.
- With the motor running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto.
- Scrape down the sides with a spatula and pulse once more to incorporate.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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