Pea Tendril and Pistachio Pesto by
Adapted from loveandlemons.com
Ingredients
heaping ½ cup pistachios, chopped & toasted
Full share of Veggie Box pea tendrils
zest & juice of 1 small lemon
1 last week’s Veggie Box garlic clove
salt & pepper
olive oil (a few tablespoons to ¼ cup)
optional: handful of fresh basil or mint
optional: grated parmesan cheese
Instructions
In a food processor, pulse together everything
except for the olive oil. Drizzle the oil in slowly while
the blade is running. Add as much or little olive oil as
you want. Less oil will make a chunkier pesto, more
olive oil will make it more smooth.
Taste and adjust seasonings. Enjoy on pasta, on top
of an omelet or spread on toast--however you usually
enjoy pesto!
except for the olive oil. Drizzle the oil in slowly while
the blade is running. Add as much or little olive oil as
you want. Less oil will make a chunkier pesto, more
olive oil will make it more smooth.
Taste and adjust seasonings. Enjoy on pasta, on top
of an omelet or spread on toast--however you usually
enjoy pesto!