Pea Shoot Pesto: The 5-Minute Sauce That Uses Up Every Last Shoot
- A full tray of pea shoots blends into pesto in about 5 minutes.
- Works on pasta, sandwiches, or as a dip.
- Keeps in the fridge for about 5 days, or freezes well in small portions.
- Pea shoots make a mild, slightly sweet substitute for basil.
Pea shoots wilt fast once harvested, which makes them a good candidate for a quick sauce rather than sitting in the fridge hoping to be used. Pesto is about as fast as it gets.
Pea Shoot Pesto
Ingredients
- 2 cups pea shoots, packed
- 1/3 cup olive oil
- 1/4 cup grated parmesan
- 1/4 cup toasted nuts (pine nuts or walnuts)
- 1 clove garlic
- Squeeze of lemon, salt to taste
Steps
- Combine pea shoots, nuts, garlic, and parmesan in a food processor.
- Pulse while streaming in olive oil until smooth.
- Add lemon juice and salt to taste.
- Use immediately or refrigerate up to 5 days.
2. Ways to Use It
Toss with warm pasta, spread on a sandwich in place of mayo, or serve as a dip with crackers or vegetables. It also works swirled into soup or spooned over roasted vegetables.
Freeze leftover pesto in an ice cube tray, then pop out a cube or two whenever you need a quick flavor boost.
Grow Pea Shoots for Your Next Batch
A fast, forgiving variety that's perfect for pesto.
What can I make with pea shoots?
Pesto, salads, or a quick addition to stir-fries at the end of cooking.
How do I use up microgreens before they wilt?
Blending a full harvest into a sauce like pesto is a fast way to use up a large batch.
Can I substitute pea shoots for basil?
Yes, they have a mild, slightly sweet flavor that works well in pesto.
How long does it keep?
About 5 days in the fridge, longer if frozen in small portions.
Can I freeze it?
Yes, freezing in an ice cube tray is a common way to store it longer term.
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