Bright, fresh, and bursting with vibrant flavors, this Pea Tendril & Pistachio Pesto is a game-changer for your meals. The delicate pea tendrils bring a tender, slightly sweet crunch, while the pistachios add a rich, buttery depth that’s simply irresistible. In just minutes, you’ll have a versatile sauce that’s perfect for pasta, sandwiches, or even as a dip. The zesty lemon and garlic balance the earthy greens, creating a harmony of flavors that’s both refreshing and indulgent.
This pesto isn’t just delicious—it’s a celebration of texture and color. The vibrant green hue is as inviting as its taste, and the creamy yet slightly chunky consistency makes every bite a delight. Whether you’re a seasoned cook or just starting out, this recipe is quick, easy, and sure to impress. It’s a fresh twist on a classic that will leave you reaching for seconds.
Fresh & Flavorful Ingredients
- ½ cup pistachios, chopped & toasted (for a nutty crunch)
- A few big handfuls of pea tendrils (or substitute with any mild soft leafy green like spinach or arugula)
- Zest & juice of 1 small lemon (for brightness)
- 1 small garlic clove (adjust to taste)
- Salt & pepper (to season)
- Olive oil (a few tablespoons to ¼ cup, depending on desired consistency)
- Optional: Handful of fresh basil or mint (for extra herbaceous flavor)
- Optional: Grated parmesan cheese (for a savory finish)
Simple Step-by-Step Instructions
- Prepare the base: In a food processor, pulse together the pistachios, pea tendrils, lemon zest, lemon juice, garlic, salt, and pepper. If using, add the optional basil or mint at this stage.
- Add the oil: With the food processor running, slowly drizzle in the olive oil. Start with a few tablespoons and add more as needed for your preferred consistency. Less oil = chunkier pesto, more oil = smoother pesto.
- Taste & adjust: Stop the processor and taste the pesto. Adjust the seasoning with more salt, pepper, or lemon juice if desired.
- Optional finish: Stir in grated parmesan cheese by hand if using, for a rich, cheesy flavor.
- Serve or store: Use immediately as a pasta sauce, dip, or spread, or store in an airtight container in the fridge for up to 3 days.
Perfect Pairings: Serving Suggestions
This vibrant Pea Tendril & Pistachio Pesto is incredibly versatile! Toss it with freshly cooked pasta for a quick and flavorful meal, or spread it on crusty bread as a unique appetizer. It also makes a fantastic dip for roasted vegetables or a zesty topping for grilled chicken or fish. Pro tip: Thin it out with a bit more olive oil or pasta water for a light salad dressing!
Storage Tips: Keep It Fresh
Store your pesto in an airtight container in the fridge for up to 5 days. To prevent browning, press a piece of plastic wrap directly onto the surface of the pesto before sealing the container. For longer storage, freeze it in ice cube trays and transfer the cubes to a freezer bag—perfect for grabbing a single serving whenever you need it!
Recipe Variations: Mix It Up
Feel free to get creative with this recipe! Swap the pistachios for almonds or walnuts, or use spinach or arugula instead of pea tendrils. Add a handful of fresh basil or mint for an extra layer of flavor, or stir in some grated parmesan cheese for a richer finish. Don’t be afraid to experiment—it’s hard to go wrong!
Time-Saving Tips: Quick & Easy
To save time, use pre-toasted pistachios or toast them in bulk and store them for future use. If you’re in a rush, skip the food processor and finely chop the ingredients by hand for a rustic texture. Bonus tip: Double the batch and freeze half for a ready-to-go meal prep solution!
Pea Tendril & Pistachio Pesto
Equipment
- food processor
Ingredients
- heaping ½ cup pistachios, chopped & toasted
- a few big handfuls pea tendrils (or any mild soft leafy green)
- zest & juice of 1 small lemon
- 1 small garlic clove
- salt & pepper
- a few tablespoons to ¼ cup olive oil
- handful fresh basil or mint optional
- grated parmesan cheese optional
Instructions
- 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.
- Taste and adjust seasonings.