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Pea Shoot Pesto

Pea Shoot Pesto 5 Ingredient Recipe


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 Pea Shoot Pesto
Pea Shoot Pesto is a delightful take on traditional basil pesto. This quick and easy 5 ingredient recipe tastes great mixed with butternut squash noodles or zucchini zoodles or use as a spread or a dip.
Pea Shoot Pesto 5 Ingredient Recipe
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Rating: 0
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Course Sauces
Cuisine Phase 2 - Losing It
Keyword pesto sauce
Servings
Ingredients
Fresh Vegetables
  • 2 cups pea shoots packed
Nuts - Seeds
  • 1/2 cup marcona almonds
Dairy
  • 1 cup Parmesan Reggiano finely grated and packed
Oils
  • 1/2 cup extra virgin olive oil
Fresh Herbs - Spices
  • 4 cloves garlic
Course Sauces
Cuisine Phase 2 - Losing It
Keyword pesto sauce
Servings
Ingredients
Fresh Vegetables
  • 2 cups pea shoots packed
Nuts - Seeds
  • 1/2 cup marcona almonds
Dairy
  • 1 cup Parmesan Reggiano finely grated and packed
Oils
  • 1/2 cup extra virgin olive oil
Fresh Herbs - Spices
  • 4 cloves garlic
Pea Shoot Pesto 5 Ingredient Recipe
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Wash pea shoots and drain well. Peel and press or mince garlic cloves. Add pea shoots and minced garlic to the bowl of a food processor.
  2. Finely grate cheese and add to the food processor along with the marcona almonds and olive oil. Pulse all ingredients into a paste as pictured.
  3. Note - use good quality olive oil and Parmesan cheese for a more flavorful pesto. Serve with zucchini or butternut squash "noodles" or zoodles or use to coat chicken before baking.
  4. Store unused pesto in a container with a tight fitting lid that just fits it, float a bit of olive oil on top to prevent browning, and refrigerate.
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