Pea Shoot Pesto with Mint and Chives
Crazy Pea Shoots!
It's pesto season! I absolutely love this time of year! After a verrrryyyy long winter (I think I may have mentioned this before) the sun is shining, the microgreens are growing like crazy and the fresh herbs are right out our doorstep! I believe everyone should go grow fresh herbs…they are so expensive in the store and are pretty easy to grow. It’s a lot more rewarding, and I believe taste better, to be able to walk out your front door and snip some herbs for your morning scramble or that added touch to make your dish extra special. You can even grow them in a pot in your kitchen!
When I think of pesto basil is definitely the first thing that comes to mind. However, there are so many varieties of pesto you can play with. I’ve tried kale pesto, arugula pesto (super yummy with farmer’s market arugula), and come to find out pea shoot pesto is really good too! With the seasons jumping from winter to what feels like the heat of summer the pea shoots are out of control! We have more than we know what to do with. My next week mission is to find some more customers-which is a very good thing and Mr. Martian and I are excited about! God has abundantly provided! Thank you Jesus!
We are excited about our future with microgreens. Mr. Martian is coming up with some really cool stuff to help processing go faster which we will make my life easier (I can’t lie-I’m excited about this!) but even better is that it is going to make production go faster so we can sell more! The cleaning and processing of the microgreens has been challenging. It takes a lot of time to clean those tiny greens with their tiny seeds. However, we are learning that other people have come up with some creative ideas to ease the process and Mr. Martian is figuring out how to ease the process for us. Check out his latest video series on therealmartian.com titled, “Help Wanted” to hear more about the microgreen processing!
With all of these extra pea shoots around pesto seemed like the perfect fit! I hope you enjoy this recipe and please feel free to play with the greens and herbs in this recipe! A little parmesan cheese wouldn’t hurt either but it is also plenty good without! Pesto is good on/in so many things….eggs, stirred into soups, pasta and here I have a pic of an appetizer I did for my friend’s birthday...Pear, Goat Cheese, and Pea Shoot Pesto Prosciutto Wraps.
I would love to hear from you on what you think of the recipes I have posted on The Raymond Ranch so far and any feedback you may have! Thank you for all your support!
"And God is able to make all grace abound in you, so that in all things at all times, having all that you need, you will abound in every good work" (2 Corinthians 9:8)
Scripture for thought: Matthew 6: 25-34
Pea Shoot Pesto with Mint and Chives
Adapted from Saveur.com
3 cups pea shoots
1 cup lightly packed fresh mint
¼ cup roughly chopped chives
1⁄2 cup raw pecans
1 1⁄2 tbsp. fresh lemon juice (Organic is best http://www.nytimes.com/2013/01/29/science/what-is-the-risk-from-pesticide-residue-on-citrus-fruits.html)
2 garlic cloves
1⁄2 cup EVOO
S & P to taste
In a food processor combine the pea shoots with the mint, chives, pecans, lemon juice, and garlic and process until finely chopped. With the motor running, slowly drizzle in EVOO until desired consistency, stopping to scrape down sides of food processor as needed.
Place pesto in bowl and season with salt and pepper to taste. Enjoy!
Storage Ideas: Store in an airtight container, covered with a thin layer of EVOO for up to one week. You can also freeze in cube trays, and then store in plastic bags in freezer for up to 6 months. You can also store freeze pesto in small jars or plastic containers for approx. 9-12 months. Source: http://www.theyummylife.com/How_to_make_Pesto