Pea shoots make a fun, springy alternative to the usual basil pesto. You can bulk this up with spinach or stay simple. In addition to pasta, pesto is also great with potatoes - try tossing with roasted ones or mixing into mashed - or spread on good bread as a kind of bruchetta.
1 bag pea shoots
2-3 cloves garlic, or several garlic scapes, roughly chopped
1/2 cup walnuts, almonds, or pine nuts
1/2 cup Parmesan cheese
salt to taste
about 1/2 cup olive or sunflower oil (Butterworks Farm makes a lovely sunflower oil, available at the Middlebury Co-op)
In a food processor, pulse together everything but the olive oil until fairly finely chopped. With the blade running, drizzle in the oil until it reaches your desired consistency. It's most beautiful if you use it right away, but it can also store in the fridge, tightly covered, for a few days. (Or try freezing it in ice-cube trays for later!)
2-3 cloves garlic, or several garlic scapes, roughly chopped
1/2 cup walnuts, almonds, or pine nuts
1/2 cup Parmesan cheese
salt to taste
about 1/2 cup olive or sunflower oil (Butterworks Farm makes a lovely sunflower oil, available at the Middlebury Co-op)
In a food processor, pulse together everything but the olive oil until fairly finely chopped. With the blade running, drizzle in the oil until it reaches your desired consistency. It's most beautiful if you use it right away, but it can also store in the fridge, tightly covered, for a few days. (Or try freezing it in ice-cube trays for later!)
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