Sunday, June 19, 2011

Pea shoot Pesto

David and I started receiving our farm share last week and this time of year there are A TON of greens.  To prevent them from going bad we made a very simple pesto from some pea shoots.  These are very delicate greens that are also tasty in a salad (trust me) and also in stir fry (yes we did that too).  The pesto is nice to freeze so when you are hunkered down for winter later this year, you can dream of summer.


2 cups of pea shoots (tough ends removed, they taste very woody)
1/3 cup olive oil (plus more to cover the pesto in the container)
2 cloves of garlic
salt to taste
parmesan cheese (1/2 cup)
lemon zest from half a lemon

1. Combine all ingredients in a small food processor and pulse until all are combined.
2. Put in a small tupperware and store in the freezer.
3. Reheat as needed and put remainder (if there is any!) back in the freezer for next time

This can be served on fish, chicken, pasta, on toast with goat cheese, potatoes, eggs, etc.  Enjoy!

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