real food. real life.
I have updated this recipe with a bit more experience in making pestos and a way to add even more zing to this yummy, super simple pea shoot version. Hope you enjoy! Pic posted above was our dinner tonight, yum!
We get them a lot in our CSA box and it's a great way to use them up if you're bored with salads, stir fries, sandwiches, etc. This uses a lot of them at once and also freezes very well! This is a dairy-free pesto, but you'd never know it. Lee loves it, which is always a good test from something typically dairy-ridden to dairy-free.
Total Time from start to finish: 2 minutes to make pesto! seriously!
2 cups coarsely chopped pea shoots
2 medium sizes cloves garlic
2/3 cup walnuts
dash or two sea salt/pepper
squeeze of half a lemon
drizzle of oil (I used Extra Virgin Olive Oil - start off with a little, then add more as you like while mixing)
What to do:
1) Place all ingredients in a food processor. Mix together until evenly smooth and slightly grainy. Should come to a thick, light green paste.
We enjoyed this tonight stirred into whole wheat rotini, panfried pork chop pieces, grape tomatoes, spinach, and green pepper.
We really cooked these things. From scratch. On weeknights. And we even had time to do the dishes.
They have real, simple ingredients that you'll find in your cupboards. They're healthy and delicious. No lies.
Thanks for reading. Leave a comment below!
Here's a pic of me and my babies. Just because.
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