Imagine a pesto that's not just another ordinary sauce, but a vibrant, emerald-green explosion of flavor that will transform your culinary experience! Our Pea Tendril Pistachio Pesto is a game-changing recipe that takes the classic Italian condiment to breathtaking new heights. Packed with fresh, delicate pea tendrils and rich, toasted pistachios, this unique pesto will make your taste buds dance and your dinner guests wonder how you became such a culinary genius.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups pea tendrils
- 1/2 cup shelled pistachios
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 clove garlic
- Salt to taste
- Pepper to taste
Instructions
- Thoroughly wash the pea tendrils under cold running water, gently patting them dry with paper towels to remove excess moisture.
- Toast the shelled pistachios in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. This will enhance their nutty flavor and release their aromatic oils.
- Peel and roughly chop the garlic clove to prepare it for blending.
- In a food processor, combine the pea tendrils, toasted pistachios, garlic, and grated Parmesan cheese. Pulse a few times to begin breaking down the ingredients.
- With the food processor running, slowly drizzle in the olive oil in a steady stream. Continue processing until the mixture becomes a smooth, vibrant green paste.
- Taste the pesto and season with salt and freshly ground black pepper, adjusting to your preference.
- Transfer the pesto to a clean glass jar or container. If not using immediately, cover the surface with a thin layer of olive oil to prevent oxidation.
- Serve immediately with pasta, as a spread, or as a versatile condiment. The pesto can be stored in the refrigerator for up to 5 days.
Tips
- Choose Fresh Ingredients: Select crisp, bright green pea tendrils and high-quality, raw pistachios for the best flavor profile.
- Toasting Technique: When toasting pistachios, use a dry skillet and keep them moving constantly to prevent burning. The goal is a golden color and enhanced nutty aroma.
- Texture Matters: Pulse ingredients in the food processor to control consistency. For a rustic pesto, leave some texture; for a smoother sauce, blend longer.
- Storage Hack: Always cover the pesto's surface with a thin olive oil layer to prevent oxidation and maintain that gorgeous green color.
- Versatility is Key: Don't limit this pesto to pasta - try it as a spread on sandwiches, a dip for vegetables, or a marinade for grilled proteins.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 7g
Fat: 16g
Saturated Fat: g
Cholesterol: 10mg
