Pea Shoot Pesto

Pea Shoot Pesto


  • Pea Shoots
  • Garlic Cloves
  • Pistachios
  • Olive Oil
  • Black Pepper
  • Salt

Prepare time - 5 minutes

Cook time - 5 minutes


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.


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.

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