Taking up prime real estate in our rows, yet unable to compost their endearing efforts, pea shoot pesto seemed the only reasonable option.
This death shall not be in vain I thought as I whirled the tender shoots into the blade of my Cuisinart. Toss in a little Parmesan and lemon zest with the fresh bite of spring garlic, and my mishap neatly blossomed into fortune.
If you were on top of your game and have peas twirling up a lovely trellis by now, top shoots can still be spared for this dish.
Excellent spread on crostini, tossed with pasta, slathered onto roasted chicken or grilled steak, or used as a dip for roasted veggies and such.
When life gives you lemons (or pea shoots), throw them in the next batch of pesto.
Pea Shoot Pesto with Spring Garlic (amounts are approximate)
*3 cups loosely packed green pea shoots
*1/2 bulb spring garlic
*3 tablespoons toasted sunflower seeds or toasted pine nuts
*1/4 cup grated Parmesan
*fresh ground black pepper
*zest of 1/2 lemon
*olive oil for blending
Pulse pea shoots in food processor with garlic and nuts/seeds. Add Parmesan, sea salt, pepper, and lemon zest. Blend. With blade running, slowly add the olive oil in a steady stream until pesto takes on desired consistency. Use immediately or store transfer to a glass jar fitted with a lid and store in fridge.