Go Back
–+ servings
Pea Tendril & Pistachio Pesto
Amy

Pea Tendril & Pistachio Pesto

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.
Print Recipe Pin Recipe
Servings: 1.5 CUPS
Ingredients Equipment Method

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

Equipment

  • food processor

Method
 

  1. In a food processor, pulse together everything except for the olive oil.
  2. Drizzle the oil in slowly while the blade is running.
  3. 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.
  4. Taste and adjust seasonings.
Tried this recipe?Let us know how it was!