Pea Shoot Pesto with Pistachio’s
This pesto is spring in a jar. Tender pea shoots blended with pistachios, parmesan, lemon zest, and olive oil – bright green, lightly herbal, and completely versatile. It comes together in minutes and works on everything from pasta to grilled fish to a simple piece of toasted bread.
What makes it different from a standard basil pesto is the pea shoots. They’re milder and more delicate than basil, with a fresh, grassy sweetness that makes this pesto feel light and seasonal rather than heavy. The pistachios deepen the green color naturally and add a soft, buttery crunch. The lemon zest ties it all together.
Make a batch while pea shoots are in season. It won’t last long.
Cook the season — spring is here.
What Makes This Pesto Different:
Most pesto’s are made with basil and pine nuts, familiar and bold. This pesto relies on pistachio’s and pea shoots for a vibrant green color and fresh, delicate flavor. This pesto takes a lighter approach. Pea shoots bring a delicate herbal flavor that’s closer to fresh peas than to any sharp herb. There’s no garlic, which keeps the flavor clean and lets the brightness of the lemon zest and the nuttiness of the pistachio come through clearly. It’s a pesto that tastes unmistakably like spring.
If you love the ramp pesto on this site – bold, garlicky, anchovy-forward – think of this as its quieter, more versatile counterpart. Ramp Pesto with Anchovy and Pistachio is a statement condiment. This one disappears into everything beautifully.
About the Ingredients in This Recipe
Pea Shoots: The star of this recipe (and frankly the star of my entire spring season if you’ve looked thru my site). Pea Shoots have a sweet, grassy flavor that adds botanical freshness to any recipe you blend it into. For everything you need to know about buying, storing, and cooking with pea shoots, see the complete pea shoot guide.
Pistachios: Pistachios add a buttery, nutty texture to this pesto. Use unroasted, unsalted for this recipe. Pistachio deepens the color of the pesto, with overpowering the natural sweetness of the pea shoots.
Parmesan: freshly grated and quality, the little bit of added saltiness from the cheese is all this pesto needs.
Lemon Zest: Just use the zest for this recipe, no juice needed. The adds a pop of bright flavor, that brings out the fresh botanicals of the pea shoots.
Olive Oil: Use a light extra virgin for this recipe, anything else will overpower the delicate flavor of the pea shoots.
How to Use Pea Shoot Pesto:
The uses for this pesto are genuinely endless. A few favorites:
- Toss with pasta — try it with the Farfalle Pasta with Pea Shoot Pesto and Roasted Radishes for a complete spring dinner
- Spread onto toasted bread
- Spoon over grilled or poached fish
- Use as a sandwich spread
- Dot over a spring salad instead of a dressing
- Swirl into yogurt for a bright, green savory dip
- Slather over toast and top with scrambled eggs with pea shoots and goat cheese.
Storage and Make Ahead:
Pea shoot pesto keeps well in the refrigerator for up to five days in a sealed glass jar. Press a thin layer of olive oil over the surface before sealing to preserve the color and prevent browning.
For longer storage, freeze in an ice cube tray and transfer the frozen cubes to a sealed bag. Frozen pesto keeps for up to three months and thaws quickly at room temperature — a useful way to extend pea shoot season well past its natural window.
Can I use frozen pea shoots?
Fresh pea shoots are strongly recommended for this recipe. Frozen pea shoots release too much moisture when thawed and will make the pesto watery. For the best flavor and color, use fresh.
Can I substitute another nut for pistachio?
Yes — pine nuts or cashews both work well and keep the pesto mild. Walnuts will work but add a slightly bitter note. Avoid almonds which can make the texture grainy.
Do I need to blanch the pea shoots first?
No — unlike fiddleheads, pea shoots are completely safe to eat raw and blend beautifully straight from fresh.
Can I add garlic?
You can, but it will significantly change the flavor profile — moving it closer to a traditional basil pesto and away from the delicate spring character of this recipe. If you want a bolder, garlickier pea shoot pesto, try the Ramp Pesto with Anchovy and Pistachio instead.
How do I keep the pesto green?
The olive oil layer on top is key for refrigerator storage. For presentation, make and serve the same day for the most vivid color. The pesto will still taste great after a few days but the color will deepen slightly.
If you love cooking with pea shoots, the botanical possibilities go well beyond pesto. Try Pea Shoot Sugar for a stunning natural green garnish for baked goods and cocktails, or the complete pea shoot guide for everything else.
Spring is short and the season moves fast — here’s what else is worth cooking right now:
Pea Shoots – How to Use, Cook, and Preserve Pea Shoots
Ramps – Cook the Season: Everything You Need to Know About Ramps
Rhubarb – Savory Rhubarb and Fennel Chutney
Fiddleheads – Fiddlehead Fern Stir-Fry with Garlic Ginger Shrimp
Cook the season – spring is here.
Made this pesto? Leave a comment and let me know what you used it on.
Pea Shoot Pesto
Equipment
- Food Processor
Ingredients
- ½ cup pistachios shelled, unsalted
- ½ cup pea shoots packed
- ¼ cup olive oil extra virgin
- 1 tsp parmesan cheese grated
- ¼ tsp lemon zest optional
- sea salt as needed
Instructions
- Layer pistachio's, pea shoots, olive oil and parmesan cheese into food processor and pulse until fully mixed,
- Add lemon zest if using and season to taste with salt.
- Store in refrigerator for up to 1 week, in tightly sealed container.
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