3cupspea shoots or pea tendrilscan substitute with any spring leafy green
½cuppistachiosshelled, toasted, unsalted
2tablespoonsolive oilyou can use up to ¼ cup based on the consistency you prefer!
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.
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!