Pea Shoot Pesto

A hot take on pesto from Twisted River Farm via Jenn Arndt, RD. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

No ratings yet

Print Recipe Pin Recipe Add to Collection

Prep Time 10

Total Time 15

Course Condiment, Pantry Staple

Cuisine Italian

Servings servings

Calories 326 kcal

Equipment

Blender or Food Processor
Grater

Ingredients

2 cups Twisted River Farm pea shoots* packed
⅓ cup basil* leaves, packed
½ cup parmesan cheese grated
¼ cup pine nuts or walnuts
¼ tsp salt
1 clove garlic* quartered*
¼ cup olive oil

Instructions

In a food processor or blender, combine add pea shoots, basil, and 1 tbsp olive oil. Pulse until a paste forms.
Add the remaining ingredients and blend until combined, pausing a couple times to scrape the sides and bottom of the mixer.
Refrigerate. Stores in the fridge for up to two weeks.

Notes

Find more recipes from Twisted River and Jenn at https://www.twistedriverfarm.com/recipes.

Nutrition

Calories: 326kcalCarbohydrates: 3gProtein: 5gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gCholesterol: 5mgSodium: 139mgPotassium: 190mgFiber: 1gSugar: 1gVitamin A: 2487IUVitamin C: 8mgCalcium: 132mgIron: 1mg

Keyword basil, greens, microgreens