Pea Shoot Pesto

Pea shoots are an item that we grow in the greenhouse year-round.  They grow great throughout the year so we will have them in the heat of the summer and the dead of winter.  Pea shoots are basically the young seedlings of pea plants.  We plant them really densely in trays and harvest them in about 15 to 20 days.  They are are incredibly tender, nutrient dense and and have a delicate, sweet flavor.  Try them in salads, on sandwiches or quickly sautéed.  Here's a recipe for a easy pea shoot pesto that is great with hot pasta or used as a dip or spread.  

1/2 cup nuts (walnuts, almonds or pecans) 
2 cups pea shoots (about one box), roughly chopped
1/2 cup grated Parmesan Reggiano
2 cloves garlic, chopped
Kosher salt to taste
1/3 to 1/2 cup extra-virgin olive oil
8 slices of locally sources bacon, optional (we love bacon from Two Bridges Farm!) 

In a food processor or blender, combine nuts, pea shoots, Parmesan and garlic. Pulse until roughly chopped. Add salt to taste. With motor running, slowly drizzle in olive oil. Blend until well-combined and you reach your desired thickness. Scrape pesto into a bowl and use immediately.  Mix with hot pasta and top with cooked bacon.  

Recipe inspiration from Edible Portland