New This Month

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.

Reviews Add a comment

  • pgrieff
    21 JUN, 2017
    Wow - this is way too much Parmesan. It is very salty, without even adding any additional salt and overpowers the delicate pea shoot flavor. I'd recommend leaving out the salt like I did (or salting to taste after) and at least halving the Parmesan. The lime adds a nice flavor though. This recipe is good, but not quite fabulous.