Pea Tendril & Pistachio Pesto

spring / vegan / gluten free

I’m pesto obsessed. I love pesto because anything can become pesto. I brought home these sweet pea tendrils from the farmers market the other day… I didn’t know quite what to do with them so I pesto-ed them. I usually reach for walnuts but I loved the spring color of the pistachios… plus, I just couldn’t resist the alliteration.

Pea tendrils have a mild flavor that’s slightly sweet, which makes for nice mellow pesto. If you can’t find them, you can still make a nice pistachio pesto out of spinach, arugula, basil, or mint… whatever combination of soft greens and herbs you like. This lasts in the fridge for about 3 days – I put it on toast, mixed it into pasta, and added it to a few lunchtime kale salads. Pesto possibilities are endless!

pea tendril & pistachio pesto

  PrintAuthor: Jeanine DonofrioServes: about 1.5 cupsIngredients

• heaping ½ cup pistachios, chopped & toasted
• a few big handfuls of pea tendrils (or any mild soft leafy green)
• zest & juice of 1 small lemon
• 1 small garlic clove
• salt & pepper
• olive oil (a few tablespoons to ¼ cup)
• optional: handful of fresh basil or mint
• optional: grated parmesan cheese

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.

Notesto save time, look for raw shelled pistachios (in the bulk section of some stores).3.4.3177

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