Admittedly, this recipe was inspired by my dad. He made delicious homemade pesto for us the other night, but ran out of basil, so we added some pea shoots from Sandy Bluff Farms and it was DELICIOUS. Of course, I had to try and one up him. Using the natural spiciness of broccoli rabe leaves, this pesto is mainly made from throwaway crops. Pea shoots are the leaves that grow around a pea plant, but are a mild green you can add to sandwiches, salads, and in this case, in pesto.
- 5 cloves garlic
- 1 cup packed broccoli rabe leaves
- ½ cup packed pea shoots
- ¼ cup pine nuts
- ⅓ cup extra virgin olive oil
- 1 tsp red wine vinegar
- Salt & pepper to taste
In a food processor, blend garlic, broccoli rabe leaves, pea shoots, and pine nuts. Add extra virgin olive oil in a slow drip through the top of the blender. Finish by mixing in red wine vinegar, salt and pepper.