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    Home » Recipes » Sauces, Dips, Dressings

    Published: February 28, 2021 | Last Modified: March 4, 2021 by Shruthi Baskaran-Makanju | This post may contain affiliate links. 💬 - 1 Comment

    Pea Shoot Pesto

    Dairy Free RecipesGluten Free RecipesVegan Recipes
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    This fresh and vibrant spring pesto is made with pea shoots and pistachios, and comes together in just 15 minutes!
    Jump to Recipe Pin Recipe

    Springtime means pea shoots are in! Through the spring and summer, if you're looking to switch up your pesto game, this pea shoot pesto will delight you! Better yet, it just takes fifteen minutes to make!

    Bowl of pea shoot pesto with lemon slices in them; garnishes in the background

    This post contains helpful tips and tricks! If you're in a rush, please use the "Jump to Recipe" link!

    This post might contain affiliate links. If you click on those and make a purchase, I earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

    Jump to:
    • 💭 Why you'll love this recipe
    • 📋 Ingredients and notes
    • 📖 Step-by-step instructions
    • 🍴 Serving and storage suggestions
    • 📖 Recipe
    • 💬 Comments

    💭 Why you'll love this recipe

    • Super simple, fifteen minute recipe: This recipe takes all of five minutes - throw some stuff in a food processor, and you're basically done
    • Switch up your pesto game! I love a good Genovese pesto, and in the winter, I almost always have some of my vegan kale pesto. But springtime means it's time for pea pesto!
    • Nutritious, hearty and delicious all at once. Pea shoots have dietary fiber, vitamins A, C and E, and potassium, so they're actually great from a nutrition standpoint!

    📋 Ingredients and notes

    You'll need pea shoots, toasted nuts (I use pistachios here but check notes below for substitution), garlic cloves, olive oil, salt and pepper for this pea shoot pesto. If you eat cheese, you can also add some vegetarian parmesan for additional umami flavors!

    Labeled ingredient list - check recipe card for details!

    Notes and Variations

    • Pea shoots vs. spring greens: I have a local farmers' market where we get tons of pea shoots in the spring and summer. If you don't have access to pea shoots, you can actually use any light, leafy spring green or herbs in this recipe! Oh, you can also add some actual peas to the recipe for additional spring-y flavors!
    • Pistachios vs. other nuts: This recipe is vegan as written, so I like using pistachios or pine nuts since it really amplifies the umami flavor profiles without using cheese. That said, you can use walnuts, cashews, or any other nuts - toasted and untoasted both work! If you buy the salted version, don't add any additional salt while pulsing.
    • Burst of acid: Occasionally I'll add a good squeeze of fresh lemon or lime juice into the pesto when I want a nice burst of acid! Or you can do this when you serve the pasta!

    📖 Step-by-step instructions

    Toast the nuts (if not already toasted)

    Preheat the oven to 350F. Then throw a cup of pistachios, pine nuts, or nuts of choice on a baking sheet and then pop them in the oven for about 5 to 10 minutes.

    Toasting nuts really amplifies the nutty flavor in delicious ways. However, if you're time crunched, you can skip the step or buy pre-toasted nuts from a grocery aisle!

    Process the pea shoot pesto

    Add chopped pea shoots, toasted nuts and garlic cloves (and cheese if you're using that) with salt and pepper to a food processor bowl. Pulse until you get to a coarse consistency.

    Then, if your food processor has a chute through which you can add stuff while it pulses, add olive oil slowly and continue to pulse until you get to a smooth consistency. If it doesn't have a chute, then add olive oil one tablespoon at a time and continue to pulse.

    Before and after collage showing how pea shoot pesto is made in food processor

    Psst: You can also add frozen, fresh or blanched peas to this pesto to amplify the flavors and take it from a pea shoot pesto to a pea pesto!

    🍴 Serving and storage suggestions

    This pea shoot pesto can be stored in an airtight container in the fridge for 3 days. Then, I put it on everything. Seriously, delicious pesto pastas, sandwiches, pesto salads - the world is your oyster. To start with, check out this mouthwatering pea shoot pesto pasta with roasted oyster mushrooms - nothing screams springtime more than this pasta!

    Two bowls of pea shoot pesto pasta with oyster mushrooms

    If you love pesto, don't forget to check out some of these other recipes!

    • Basil Pesto (and variations!)
    • Kale Pesto Sauce (Vegan with Nut Free Options)
    • Tortellini Pasta Salad
    • Homemade Caprese Salad (Heirloom & Cherry Tomatoes)

    Did you make this recipe?! ⭐⭐⭐⭐⭐
    Please leave a comment and a star rating and let me know how it went! We love hearing from you, thank you so much

    📖 Recipe

    Close up of pea shoot pesto
    Print Recipe
    5 from 2 votes

    Pea Shoot Pesto

    This fresh and vibrant spring pesto is made with pea shoots and pistachios, and comes together in just 15 minutes!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Sauce, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegan
    Servings: 4 servings
    Calories: 271kcal
    Author: Shruthi Baskaran-Makanju

    Equipment

    • Food Processor

    Ingredients

    • 3 cups pea shoots or pea tendrils, can substitute with any spring leafy green
    • ½ cup pistachios, shelled, toasted, unsalted
    • 3 garlic cloves
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 2 tablespoons olive oil, you can use up to ¼ cup based on the consistency you prefer!

    Instructions

    • Preheat oven to 350°F and place a cup of shelled pistachios on a baking sheet. Toast in the oven for about 10 minutes to bring out flavors.
      Alternatively, you can also buy pre-toasted, shelled (and unsalted) pistachios from your grocery aisle - even in the bulk section! See recipe notes for nut substitutions.
    • Add 3 cups of pea shoots, 1 cup of toasted nuts, 3 garlic cloves, a teaspoon of salt, and half a teaspoon of ground black pepper to a food processor bowl and pulse until you get to a coarse consistency.
    • Now, through the chute of your food processor, slowly add olive oil as you continue to pulse until it reaches desired consistency.
      Alternatively, you can add in a tablespoon of olive oil at a time if your food processor doesn't have a chute.

    Notes

    • You can substitute pistachios with walnuts, pine nuts, or any nuts of your choice. If you're nut-free you can also use a seed like sunflower seeds or pumpkin seeds! If you're only able to get salted pistachios, no worries - just don't add additional salt!
    • The recipe is vegan as written, but if you consume cheese, adding parmesan gives this an extra flavor kick! 
    • You can use anywhere from 2 tablespoons to ¼ cup of olive oil in this recipe depending on how you like your pesto consistency!
    • You can also add a cup of peas (frozen, fresh or blanched) to the pesto while blending for additional flavor! 

    Nutrition

    Calories: 271kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated Fat: 3g | Sodium: 618mg | Potassium: 328mg | Fiber: 7g | Sugar: 3g | Vitamin A: 851IU | Vitamin C: 125mg | Calcium: 38mg | Iron: 1mg
    Tried this recipe?Tag @urbanfarmie or #urbanfarmie to let me know – I would LOVE to see your creations!
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    Spring Pasta with Peas and Oyster Mushrooms »

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    Reader Interactions

    Comments

    1. S

      July 23, 2022 at 8:38 pm

      5 stars
      Delicious

      Reply

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    Shruthi Baskaran - Recipe Developer, Food Photographer, and Blogger at Urban Farmie

    I am Shruthi, the recipe developer, photographer and blogger behind Urban Farmie. I have two graduate degrees from Stanford, one focused on food systems. And I hope to bring you everything you need for healthy-ish, comforting, nourishing vegetarian cooking.

    Read more →

    Recipe Key

    Dairy free
    Gluten free
    Nut free
    Vegan
    Vegetarian

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