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.
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.
Tried this recipe?Let us know how it was!