Pea Shoot Pesto Recipe
Pea Shoot Pesto
Earthy Delicious.
Pesto, to me, is one of the most versatile sauces. Wait, is it sauce? Or is it a dip? I actually don’t know what I would classify it as, other than a combination of ingredients that have the possibility to be simply delicious.
As controversial as it may be, basil pesto, while very good, is not my favorite.
Have dried tomatoes? Make dried tomato pesto. Garlic scapes, stinging nettle, or in this case, pea shoots… give it a try.
Ingredients
Garlic
Pine Nuts (or almonds, walnuts, or whatever you have at hand)
Parmesan Cheese
Salt
Pea Shoots (tender tops)
Other herbs (if using. Mint or tarragon are nice choices)
Olive Oil (good quality)
Lemon Juice
Instructions
You notice there are no amounts to the ingredients… pretty frustrating, I apologize. But I don’t make this recipe by measurements, I sorta just follow my gut and make as much as my limiting ingredient will allow.
Here’s my process. I usually use my food processor, but sometimes if I am feeling inspired I pound it by hand. I grate my parmesan cheese and I throw it into the processor with the garlic, nuts, and salt. I pulse it a few times until it’s coarsely combined. I then taste it. I like a spicy garlicky pesto usually, so I check if it needs more kick if it does I will add more now. I want to get this base right because I don’t want to over-process the pea shoots later.
Once I like the base, I add the pea shoots. Start with a healthy handful, pulse until broken down, taste, if it needs more add more. Pea sprouts can be a powerful flavor, so I like to add slowly. This is where I will also add the other herbs I might be throwing in. I love the complexity that a little mint, tarragon, or parsley adds—giving the pesto a much rounder flavor in the end.
Once I have the right amount of herbs, I take the mixture out of the food processor and put it in a bowl. This is where I add my olive oil and I stir it in. I believe that the oil should not be whipped up in the processor because it turns it more bitter. So I always stir mine in. Add oil slowly, tasting as you go so it doesn’t overpower your pesto.
Again taste. If it is missing some pizzazz then I will add a quick splash of lemon juice, which tends to brighten it right up. Add any last salt and enjoy.
Pesto is good for so much more than just putting it on pasta (though that has its place, for sure). Try tossing your roasted veggies in some after they are cooked. Add a couple of teaspoons to a salad dressing for some extra yum. Serve it on top of roast chicken, or spread it on a freshly baked piece of bread with an egg. Your options are limitless.
Preservation Tip
Pesto stores incredibly well in the freezer. Every time I set out to make a batch, I will make a large batch with the mindset to put whatever is leftover in the freezer to pull out on a rainy day, or mid-winter. Some people freeze it into ice cube trays, and so then it’s frozen into tablespoon servings already. I freeze mine in small-sized deli containers because it never seems to go to waste.