Pea-Shoot Pesto

A dab of pea-shoot pesto brings new life to any sandwich.

  • Yield: Makes 1 1/4 cups

Source: Martha Stewart Living, May 2004


  • 1 small garlic clove, smashed
  • 1/4 cup cilantro leaves
  • 4 ounces pea shoots, coarsely chopped
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup finely grated Parmesan cheese
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper


  1. Puree all ingredients in a blender. If not using immediately, refrigerate in an airtight container up to 1 week.

Cook's Notes

Use this pesto as you would basil pesto. It's delicious on pasta or sandwiches. For easy hors d'oeuvres, spread it onto slices of rustic bread, and top with shaved Parmesan cheese. Or spoon it over soft goat cheese, and serve with baguette rounds.


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