Pea Shoot Pesto
I love pesto. Like I really love pesto. And what I am realizing this year is how pretty much any green or herb can become a pesto. I am also learning the power of freezing my pesto in little ice cube molds for me to enjoy whenever I desire. My my mom and I purchased a CSA share (community supported agriculture) this year through Cure Farm in East Boulder. For the next 20 weeks we will pick up a bountiful box of local produce that will shift through the seasons. I cannot tell you how much this excites me. Aside from the joy of seasonal creative cooking, I often tell my patients there is nothing better to support your gut than local, seasonal food. The essence of a thriving microbiome is diversity which is created by eating a variety of veggies, fruits and other fiber sources. There is no better way to get that diversity of produce than to join a farm and ride the flow of produce through spring, summer and fall.
This week we had an item I have never cooked with before - Pea Shoots?? Instead of fretting over how to prepare them, I turned them into a pesto. Pesto is so versatile. Feel free to use any greens or herbs you have on hand. Instead of garlic, I used garlic scapes. Enjoy this pesto over eggs, on some chickpea flatbread, in a wrap or over pasta… you get the idea. Also, I loathe precise measurements. Trust your instincts on amounts and have fun with it.
Ingredients:
1 bunch of pea shoots or a few large handfuls of basil, cilantro, parsley, arugula, kale, etc.
1 handful of pumpkin seeds or use walnuts, pine nuts, almonds or pistachios.
1 bunch of garlic scapes roughly chopped with pointed tops discarded or 1-3 garlic cloves depending on your tastes
Juice of 1/2-1 lemon
A few generous pinches of salt and grind of pepper
Enough olive oil to reach your desired consistency
Optional: generous grating of parmesan cheese
Instructions:
Using a food processor (I use this one), add the pea shoots, pumpkin seeds, garlic scapes and pulse until combined. Add the lemon juice, salt and optional parmesan and pulse to combine. Then, with the food processor running, slowly add the olive oil through the top until the desired consistency is reached. Taste for more lemon or salt. Add to ice cube trays or eat fresh. Once frozen, ice cubes can be stored in a plastic bag for many months in the freezer.
Enjoy!
Dr. Jane Litsey