Pea-Shoot Pesto

Name: Pea-Shoot Pesto
Yield: Makes 1 1/4 cups
Ingredients: 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

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

Martha Stewart Living, May 2004

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Yield:

Makes 1 1/4 cups

Ingredients

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

Directions

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

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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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Pea-Shoot Pesto

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Pea-Shoot Pesto

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Pea-Shoot Pesto