Best 2 Pea Shoot Pesto Recipes

In a culinary world teeming with vibrant flavors and innovative dishes, pea shoot pesto stands out as a symphony of fresh, earthy, and nutty notes. This vibrant condiment, crafted from the tender green tendrils of pea shoots, captures the essence of spring in every spoonful. Its versatility knows no bounds, as it can elevate anything from pasta and pizza to sandwiches and salads.

Dive into a culinary adventure with our curated collection of pea shoot pesto recipes, each offering a unique twist on this delightful sauce. From the classic basil pesto to the tangy lemon pesto, and the zesty arugula pesto, these recipes cater to every palate and preference. Elevate your culinary creations with the vibrant hues and bold flavors of pea shoot pesto, and embark on a journey of taste that will leave you craving more.

Let's cook with our recipes!

PEA-SHOOT PESTO

Pea-Shoot Pesto image

A dab of pea-shoot pestobrings new life to any sandwich.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 1/4 cups

Number Of Ingredients 8

Ingredients

1 small garlic clove, smashed
1/4 cup cilantro leaves
4 ounces pea shoots, coarsely chopped
3 tablespoons fresh lime juice (about 2 limes)
1/4 cup extra-virgin olive oil
3/4 cup finely grated Parmesan cheese
1 1/2 teaspoons coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Puree all ingredients in a blender. If not using immediately, refrigerate in an airtight container up to 1 week.

PAN ROASTED PORK CHOPS WITH PEA SHOOT PESTO

Pan Roasted Pork Chops With Pea Shoot Pesto image

A pesto built on pea shoots, pine nuts and cilantro brightens this pork chop recipe. The chops are seared, then roasted in an oven for 15 minutes, putting dinner on the table in less than an hour. To serve, pair it with a light salad coated with lemon and olive oil, salt and pepper. Try it tonight.

Provided by Melissa Clark

Time 1h

Yield 4 servings

Number Of Ingredients 20

Ingredients

3/4 cup pine nuts
3 cups pea shoots
1/2 cup fresh cilantro leaves
1/4 cup grated Parmesan
2 cloves garlic, chopped
3/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
4 1 1/4-inch-thick) bone-in pork chops (about 3/4 pound each)
1 clove garlic, halved
1 1/2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons extra virgin olive oil
2 cups pea shoots
1 small bunch arugula, cleaned
3 tablespoons fresh cilantro leaves
1 small shallot, thinly sliced
Extra virgin olive oil, for drizzling
Lemon juice, for drizzling
Coarse sea salt, such as fleur de sel, to taste
Freshly ground black pepper

Steps:

In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.
To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, Parmesan, garlic and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.
Heat oven to 350 degrees. Cut each pork chop horizontally in half to bone, making a pocket for stuffing. Rub pork chops all over with cut side of garlic clove, grinding garlic juices into bone and meat. Season chops all over with salt and pepper, and fill each pocket with 1 tablespoon pesto.
In a very large ovenproof skillet, heat oil over medium-high heat until shimmering. Sear pork chops until well browned, about 3 minutes a side. Transfer skillet to oven. Cook pork chops until they register 140 degrees on an instant-read thermometer, 12 to 15 minutes (or cook pork to taste). Let stand in skillet for 5 minutes.
Meanwhile, prepare salad: In a large bowl, toss together pea shoots, arugula, remaining 1/4 cup pine nuts, cilantro and shallot. Toss with enough olive oil to lightly coat greens; drizzle with lemon juice and season with salt and pepper.
Divide salad among 4 serving plates. Place a pork chop on each bed of greens. Top chops with additional pesto. Spoon pan juices over each plate.

Nutrition Facts : @context http, Calories 919, UnsaturatedFat 50 grams, Carbohydrate 11 grams, Fat 71 grams, Fiber 4 grams, Protein 62 grams, SaturatedFat 14 grams, Sodium 1163 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

When selecting pea shoots, choose tender and vibrant ones. Younger shoots have a sweeter and more delicate flavor.
Before using the pea shoots, rinse them thoroughly under cold water to remove any dirt or debris.
If you don't have a food processor, you can make the pesto by hand. Simply chop the pea shoots, garlic, Parmesan cheese, and nuts until finely minced.
To make a vegan pea shoot pesto, omit the Parmesan cheese and use nutritional yeast instead.
Feel free to adjust the ingredients to your liking. For a spicier pesto, add a pinch of red pepper flakes. For a nuttier pesto, use more nuts. And for a more herbaceous pesto, add more basil or mint.
Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.

Conclusion:

Pea shoot pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and salads. It can also be used as a dip for vegetables or crackers. With its vibrant green color and fresh, herbaceous flavor, pea shoot pesto is sure to brighten up any dish.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »