Pea shoot and Pistachio Pesto

by Jeanine Donofrio


Heaping ½ cup pistachios, chopped & toasted
A few big handfuls of pea tendrils (or any mild soft leafy green)
Zest & juice of 1 small lemon
1 small garlic clove
Salt & pepper
Olive oil (a few tablespoons to ¼ cup)
Optional: handful of fresh basil or mint
Optional: grated parmesan cheese


1. In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it more smooth. 2. Taste and adjust seasonings.

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