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​Pea Shoot Pesto

Posted: ​February 1st 2019


  • 3 cups loosely packed pea shoots
  • 1/2 cup loosely packed mint leaves
  • 3 Tbsp toasted sunflower or pine nuts
  • 1 clove garlic
  • pinch salt and pepper
  • 1/4 cup extra virgin olive oil
  • parmesan cheese, grated

​In a food processor, pulse together pea shoots, mint leaves, seeds, if using, and garlic. Add Parmesan cheese, salt and pepper. With motor running, drizzle in oil until pesto is smooth. Enjoy right away or cover and refrigerate for up to 3 days. Adapted from unlockfood.ca