09 Apr Pea Shoot Pesto
This intensely flavored, neon green pesto recipe is inspired by one that appeared in the New York Times. Add up to a half-cup of additional fresh herbs or alliums, including garlic scapes, chives, mint, arugula and parsley. Like most pestos, all amounts are approximate, so adjust according to your own taste. Try this pesto on a piece of toast with a sliced hardboiled egg; added to boiled potatoes with chopped green onions; or thinned with pasta water and tossed with wide.
- 1/2 cup walnuts, raw or toasted
- 3 cups pea shoots, roughly chopped
- 1/2 cup grated Parmesan Reggiano
- 2 cloves garlic, chopped
- Sea salt to taste
- 1/3 to 1/2 cup extra-virgin olive oil
- To toast the walnuts, preheat the oven to 350 degrees. Spread walnuts on baking sheet and roast until golden, about 10 minutes. Check by letting them cool and then breaking a walnut in half. The inside should be golden all the way through.
- In a food processor or blender, combine walnuts, pea shoots, Parmesan and garlic. Pulse until roughly chopped. Add salt to taste. With motor running, slowly drizzle in olive oil. Blend until well-combined and you reach your desired thickness. Scrape pesto into a bowl and use immediately, or store in a jar with a thick covering of olive oil and use within three days. You can also freeze in ice cube trays.
Makes 2 to 2 1/2 cups
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