Best 3 Pea Shoot Pesto Recipes
Pea shoot pesto is a vibrant and flavorful variation of the classic basil pesto, offering a unique twist to your favorite dishes. With its tender, succulent pea shoots as the star ingredient, this pesto brings a fresh, subtly sweet flavor and a vibrant green hue to any dish. Whether you're looking to elevate your pasta dishes, add a zesty kick to your sandwiches, or create a flavorful dip for your appetizers, pea shoot pesto is the perfect culinary companion. So, let's embark on a culinary journey to discover the best pea shoot pesto recipe that will tantalize your taste buds and leave you craving more!
Here are our top 3 tried and tested recipes!
PEA-SHOOT PESTO
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
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
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
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
GARLIC SCAPE PESTO
Garlic scapes, the curled flower from the top of a garlic plant, are abundant at farmers markets and CSAs (community supported agriculture shares) in spring and make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.
Provided by amandajo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 28
Number Of Ingredients 5
Steps:
- Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.
Nutrition Facts : Calories 108 calories, Carbohydrate 5.6 g, Cholesterol 3.1 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 0.3 g
Tips:
- Fresh Pea Shoots: For the best flavor, use fresh pea shoots that are young and tender. Look for pea shoots with bright green leaves and no signs of wilting.
- Blanching Pea Shoots: Blanching the pea shoots helps to preserve their color and flavor. To blanch the pea shoots, bring a pot of salted water to a boil. Add the pea shoots and cook for 1-2 minutes, or until they are bright green and tender. Immediately transfer the pea shoots to a bowl of ice water to stop the cooking process.
- Using a Food Processor: A food processor is the easiest way to make pea shoot pesto. Simply add all of the ingredients to the food processor and blend until smooth. You can also use a blender, but be sure to use a high-powered blender to get a smooth consistency.
- Adjust the Seasoning: Taste the pesto and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to taste.
- Storing Pesto: Pesto can be stored in the refrigerator for up to 5 days. You can also freeze pesto for up to 3 months. To freeze pesto, simply transfer it to a freezer-safe container and freeze until solid.
Conclusion:
Pea shoot pesto is a delicious and versatile condiment that can be used in a variety of dishes. It is a great way to add a pop of fresh flavor to pasta, pizza, grilled vegetables, or even sandwiches. Pea shoot pesto is also a good source of vitamins and minerals, making it a healthy addition to your diet. So next time you are looking for a new way to add flavor to your food, give pea shoot pesto a try. You won't be disappointed!
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 »
You'll also love
