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Spring Pesto

  • 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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