Description
If you’re new to pea tendrils like me, they taste a whole lot like peas. You can pick them up at the farmer’s market this time of year (spring). My favorite farmer, who I purchased these from, recommended making pesto of it. So I did. It was too good not to share.
Ingredients
Scale
- 2 c. pea tendrils
- 1/4 c. parmesan
- 1/4 c. pine nuts
- 1/4 c. olive oil
- 1 garlic clove
- salt and pepper, freshly cracked
Instructions
- Into a food processor or high-powered blender, add all ingredients. Salt and pepper to taste.
- Process until smooth, 30 seconds to a minute.
- Store in an airtight container in fridge for up to a week. Top off with a bit more oil to help deter browning of pesto.
Notes
• Lately I’ve been loving 101 Cookbooks pizza dough recipe. But when I don’t plan ahead of time (which is most of the time), I make this no-rise pizza dough from the archives.
• More pesto recipes: winter (kale) pesto, spinach pesto, roasted red pepper pesto, ramp pesto.
