Pea Tendril and Pistachio Pesto Recipe
A fresh and nutty pesto perfect for pasta or as a spread.
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Main Ingredients
- 2 cups pea tendrils
- ½ cup pistachios shelled
- ½ cup Parmesan cheese grated
- 1 clove garlic minced
- ½ cup olive oil
- 1 tablespoon lemon juice freshly squeezed
- to taste salt
- to taste black pepper freshly ground
1. Combine pea tendrils, pistachios, Parmesan cheese, and garlic in a food processor.
2. Pulse until ingredients are finely chopped.
3. With the processor running, slowly add olive oil and lemon juice until smooth.
4. Season with salt and black pepper to taste.
Calories: 200kcal | Carbohydrates: 5g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
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