Pea Shoot Pesto

It’s the little things that brighten your day, right? Like finding pea shoots at the market. Talk about a perfect spring pesto, and ready in as much time as it takes to boil pasta.

In a food processor combine a quarter cup of pine nuts, two peeled garlic cloves, a teaspoon of kosher salt, and a 6 oz. container of pea shoots…pulse until you get a coarse paste. With the machine running drizzle in some extra virgin olive oil until it’s smooth, about a half cup. Add a half cup of grated parmesan, pulse a couple of times to mix, and toss with the cooked pasta.

I did garnish with some baby peas from the frozen food section but totally optional, they’re just for looks. The spring flavor is all in the shoots.