With a subtle pea flavour and a delicate texture, pea shoots are great when made into a pesto and paired with creamy, lemony flavours. And it’s even better when you grow your own microgreens. This pesto goes perfect with pasta, chicken, fish, red meats, potatoes, wraps, cheese platters, or just about anything.
· ½ cup walnuts, raw or toasted
· 2 cups pea shoots, roughly chopped
· 1 cup baby spinach or basil roughly chopped
· ½ cup grated Parmesan
· 2 cloves garlic, chopped
· Sea salt to taste
· 1/3 to 1/2 cup extra-virgin olive oil
· Generous squeeze of lemon juice
1. To toast the walnuts, preheat the oven. Spread walnuts on a baking sheet and roast until golden, about 10 minutes. Check by letting them cool down and breaking a walnut in half, the inside should be golden all the way through.
2. In a food processor or blender, combine walnuts, pea shoots, basil or spinach, Parmesan, and garlic.
3. Pulse until roughly chopped. Add salt to taste. With the motor running, slowly drizzle in the olive oil.
4. Blend until well-combined and you reach your desired thickness.
5. Scrape pesto into a bowl and add to your desired dish or freeze in cube trays. If you store it in a jar make sure that it has a thick covering of olive oil and use it within 3 days. This recipe makes 2 to 2 ½ cups.