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Pea Tendrils & Pistachio Pesto



1/2 cup - Pistachios, chopped & toasted
1 bu. - Pea tendrils
1 - Lemon (for juice and zest)
1 clove - Garlic
1/4 cup - Olive oil
1/2 bu. - Basil
Grated parmesan cheese
Salt & pepper


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 = chunkier pesto; more oil = smoother.

Adjust seasonings to taste.