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.
Servings: 4 servings
Calories: 326kcal
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 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. Store 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: 326kcal | Carbohydrates: 3g | Protein: 5g | Fat: 34g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 5mg | Sodium: 139mg | Potassium: 190mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2487IU | Vitamin C: 8mg | Calcium: 132mg | Iron: 1mg