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Pea Shoot and Walnut Pesto


  • 150g Walnuts
  • ½ Garlic Clove
  • 30g Parmesan
  • 100g Pea Shoots (2 bags)
  • 200ml Olive Oil (approx)
  • Salt and Pepper

Place the walnuts under a grill and toast gently until slightly coloured.  Do not leave unattended as the nuts brown quickly.  Place the garlic and pea shoots in a blender and process until smooth.  Add the toasted walnuts and blend briefly.  Do not over process, as the nuts will take on a floury consistency.  Turn the pea shoot mixture into a bowl then add the parmesan.  Gradually add the olive oil until you have reached a thick coating consistency.  You may not need all of the olive oil.  Season with salt and pepper to taste.

This sumptuous pesto is best served as a sauce simply stirred through cooked tagliatelle, accompanied by a baby leaf salad.

Pea Shoot and Walnut Pesto