Pea shoots, pea scores!

So we got a LOT of pea shoots over the past few weeks in our CSA. Now, I like pea shoots (which taste like a very mild combination of sweet peas and baby salad greens), but there really is only so much you can put on a sandwich or in a salad. Then I remembered that you can make pesto out of almost any green, leafy vegetable – arugala, spinach, basil (of course), etc. – and I wondered if making a pesto from our massive pile of pea shoots was a possibility. The answer, of course, was yes.

Pea Shoot Pesto

3 – 4 cups pea shoots

1/2 cup olive oil

1 cup walnuts (toasted)

1/4 cup pecorino romano

A healthy pinch of kosher salt

6 grinds fresh black pepper

1 tbs dried basil

2-3 cloves garlic (depending on your tastes)

Your best bet to combine this rather simple recipe is to use a food processor or blender. Basically you just put everything but the olive oil into the device of your choice and start it up. As you blend/process, slowly add the olive oil until a light green, slightly chunky emulsion forms. You can refrigerate or serve immediately. Toss with your favorite pasta (which will heat it up nicely), spoon over fish or chicken, or drizzle over a fresh or baked tomato.


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