Cannibalized from a recipe printed in the May 20 New York Times. It’s supposed to go with pork, but I can envision it with just about anything!
3/4 cup pine nuts
3 cups pea shoots
1/2 cup fresh cilantro leaves
1/4 cup grated Parmesan
2 cloves garlic, chopped
3/4 teaspoon kosher salt
1/3 cup extra virgin olive oil
In a small skillet over medium-low heat, toast pine nuts, tossing occasionally, until golden, about 3 minutes.
To prepare pesto, in a food processor or blender combine pea shoots, 1/2 cup toasted pine nuts, cilantro, Parmesan, garlic, and salt. Pulse until roughly chopped. With motor running, slowly drizzle in olive oil; blend until well combined. Scrape pesto into a bowl.
Pea Shoot and Arugula Salad
Cannibalized from the same recipe.
2 cups pea shoots
1 small bunch arugula, cleaned
3 tablespoons fresh cilantro leaves
1 small shallot, thinly sliced
extra-virgin olive oil, for drizzling
lemon juice, for drizzling
coarse sea salt, such as fleur de sel, to taste
freshly ground black pepper
In a large bowl, toss together pea shoots, arugula, 1/4 cup pine nuts remaining from previous recipe, cilantro, and shallot. Toss with enough olive oil to lightly coat greens; drizzle with lemon juice, and season with salt and pepper. Serve.
Serves 4
