I’m pesto obsessed. I love pesto because anything can become pesto. I brought home these sweet pea tendrils from the farmers market the other day… I didn’t know quite what to do with them so I pesto-ed them. I usually reach for walnuts but I loved the spring color of the pistachios… plus, I just couldn’t resist the alliteration.
Pea tendrils have a mild flavor that’s slightly sweet, which makes for nice mellow pesto. If you can’t find them, you can still make a nice pistachio pesto out of spinach, arugula, basil, or mint… whatever combination of soft greens and herbs you like. This lasts in the fridge for about 3 days – I put it on toast, mixed it into pasta, and added it to a few lunchtime kale salads. Pesto possibilities are endless!
pea tendril & pistachio pesto
- heaping ½ cup pistachios, chopped & toasted
- a few big handfuls of pea tendrils (or any mild soft leafy green)
- zest & juice of 1 small lemon
- 1 small garlic clove
- salt & pepper
- olive oil (a few tablespoons to ¼ cup)
- optional: handful of fresh basil or mint
- optional: grated parmesan cheese
- In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it more smooth.
- Taste and adjust seasonings.
I think this a very nice recipe. No alterations were made. I used a food processor after my blender was clearly not up to the job. Delicious.
Hi Ginger, I’m so glad you enjoyed it.
I was at the farmers market Saturday and came across a beautiful bundle of pea tendrils. I brought it home not knowing what I was going to do with them. I found this recipe and happened to have all the ingredients so I chose it. What a delightful pesto! I am going back next Saturday and will be very disappointed if they don’t have the tendrils again. I want to make a batch to freeze for winter bliss.
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That just looks Devine! I am a pesto lover also my favourite is kale pesto (and super healthy)
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Yum!! i love new ideas for pesto. i just made my cilantro lime jalapeño pesto, so good!
Pasta would be nice, but I see this on some broiled or grilled fish. Bring on Spring!
me too, definitely…
I am also pesto obsessed. Especially because anything can become dinner with pesto. Yet to try pistachio pesto, bet its good.
I made this tonight after wondering what to do with all of the pea tendrils I had. This was amazing! I added it to chickpea pasta along with cherry tomatoes and basil. So good! Can’t wait to use it as a dip for crackers or veggies too! Thank you,
I forgot to rate the recipe-5 stars for sure!
What a great recipe, once again! I still have some pea tendrils sitting in my fridge (I made a spring risotto with peas, asparagus, & pea tendrils yesterday) and this pesto would definitely be a great way to use them. Honestly, I’m so excited by this recipe! Can’t wait to try it.
Thanks Sini! I did a pea tendril risotto also (with this batch) – so delicious!
Thank you for this gorgeous inspiration.
Completely inspired me tonight while making another dish (Israeli couscous with asparagus and sugar snap peas recipe on epicurious). I had pea shoots and macadamia nuts so substituted those for the tendrils and pistachios. Delicious. We all finished our plates (even my toddlers), for once sad there are no leftovers. This recipe is definitely going into my go to file.
omg, that sounds delicious – I’ll have to try using macadamia nuts sometime…