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Pea Shoot & Arugula Pesto
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Description
Pea shoots and arugula make a great winter pesto for your favorite pasta dishes.
Ingredients
- ⅓ cups Pine Nuts
- ¼ cups Fresh, Young Pea Shoots
- ¼ pounds Arugula
- ⅓ cups Shredded Parmesan Cheese
- 2 cloves Garlic, Smashed And Roughly Chopped
- ⅓ cups Olive Oil
- Salt And Pepper, to taste
Preparation
Toast the pine nuts in a heavy-bottomed pan on the stove over medium heat until they’re golden brown. Be careful, they can burn easily!
Combine pea shoots, arugula, Parmesan, garlic and pine nuts in a food processor and pulse until well combined and finely chopped. Drizzle in the olive oil while processor is running and continue processing until a thick paste forms. Season to taste with salt and pepper and pulse a few more times to fully incorporate.
Toss with hot pasta or use as a condiment on grilled burgers or pizza.
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One Comment
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Nanci (TK) on 1.22.2012
What a pretty color! Would you add some toasting instructions for the pine nuts? We just want to make sure that everyone is able to reproduce your results.
When done, click ‘make recipe visible’ and ‘save’ and we’ll get this posted.
Thanks,
TKNanci