Ingredients
- Pea Shoots
- Garlic Cloves
- Pistachios
- Olive Oil
- Black Pepper
- Salt
Prepare time - 5 minutes
Cook time - 5 minutes
Instructions
Add 3 cups of pea shoots, 1 cup of toasted nuts, 3 garlic cloves, a teaspoon of salt, and half a teaspoon of ground black pepper to a food processor bowl and pulse until you get to a coarse consistency.
Now, through the chute of your food processor, slowly add olive oil as you continue to pulse until it reaches the desired consistency. Alternatively, you can add in a tablespoon of olive oil at a time if your food processor doesn't have a chute.
Notes:
You can substitute pistachios with walnuts, pine nuts, or any nuts of your choice.
This pea shoot pesto can be stored in an airtight container in the fridge for 3 days. You can use this recipe on almost anything! Seriously, delicious pesto pastas, sandwiches, pesto salads - the world is your oyster.
