Don't Waste Your Microgreens — Our Favorite Pea Shoot Pesto Recipe
Harvesting microgreens every week sometimes leaves us with quite a few leftovers. Sometimes we’re able to package them up and offer them for sale. But one week, we had more pea shoot microgreens than we knew what to do with. We don’t like waste around here so…after a little thought (ding) Pea Shoot Pesto was born!
We loved it so much I want to share it with you, as well. Now here’s the catch. I’m not great about measuring, so you may have to make some adjustments to your liking. But I promise, it’ll be delicious and healthy.
Pea Shoot Pesto Recipe
3 cups pea shoots
3 large cloves garlic
½ -1 lemon, juiced about 2 tablespoons
½ cup pistachios, toasted (you can sub pine nuts or walnuts)
½ cup grated parmesan cheese
2 tbsp olive oil, you can adjust the amount based on your liking
Salt, pepper to taste
Place the first 5 ingredients in a food processor and blend. Once blended, while the food processor is on, slowly pour in the olive oil. Taste as you go and add to your liking. Use the pesto right away or it will last up to 3 days in the fridge (if it lasts that long).
How To Use It
Well, just like with microgreens, EXPERIMENT. Here are a few ways we like to add it to our meals:
Top toasted sourdough
Mix with pasta and add chicken
Use in a pasta salad
Eat right from the container
Pesto eggs
If you give this a try, let us know what you think. And of course, if you need pea shoots or want to grow them at home, we’re here to help!
