Spring Pesto | The Fauxmartha

I have a favorite guy at the farmer’s market. He’s probably a bit older than my dad. His hair is white and his skin sun-kissed. His eyes are a soft trustworthy blue with well worn lines around them which tells me he smiles a lot. But most importantly, he has dirt under his fingernails. If his eyes weren’t already trustworthy enough. 

Spring Pesto | The Fauxmartha

He always wins my dollar bills. And last week he won my heart. He asked me Hallie’s name. Then bent down to eye level while bagging up my pea tendrils and began talking with her. “Hallie, did you know that healthy things grow?” He went on to talk about how much he loves coming to these markets week in and week out and watching the little ones grow. I hated breaking it to him that we’d only see him a couple more weeks. We’ll have a find a new favorite farmer in Minneapolis.

Spring Pesto | The Fauxmartha

We usually take a victory lap through the park across the street afterwards, sometimes with a croissant in hand and sometimes without. This week without because we found a new homemade donut vendor. Recounting our conversation with my favorite farmer, Kev reminded me of his favorite quote:

Healthy things grow, and growing things change.

Life is about to change once again at lightening speed. I’m not even counting the weeks we have left in this little abode tucked away in the northeastern part of the country. Instead I’m making springtime pesto with the pea tendrils per my favorite farmer’s recommendation, smothered on pizza, eaten directly off the peel, out on the back patio. The weather is perfect right now. I’ll work on growing tomorrow. Because today I want things to stay just as they are.

Spring Pesto | The Fauxmartha

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Spring Pesto

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  • Yield: about 1 cup 1x


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.


  • 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


  1. Into a food processor or high-powered blender, add all ingredients. Salt and pepper to taste.
  2. Process until smooth, 30 seconds to a minute.
  3. 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.


• 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.

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Speaking of the farmer’s market—how often do you encounter a new ingredient and wonder what to do with it? That was me this week with the pea tendrils. Thankfully, my favorite farmer always pulls through on recipe recommendations. But when you’re stuck, which is probably more often than not, you can now turn to Huckle & Goose. They are a new kind of meal planning service to help you cook delicious, seasonal food. Fingers crossed, it’s going to be ready next week. I’ll be contributing seasonal, farmer’s market friendly recipes. Stay tuned!


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