Recipe: 5-Minute Pea Pesto

By Jessie Johnson

Ingredients:

• 1 cup peas
• 2 cups fresh pea shoot microgreens
• 1-2 small garlic cloves, peeled
• salt and pepper to taste
• 1 teaspoon lemon juice
• ⅓ cup extra virgin olive oil (you may not need it all)

Directions:

1. Place peas, pea shoots, garlic, salt, pepper, and lemon juice into the bowl of a food processor. Pulse a few times until everything is coarsely chopped.
2. While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto (you may not need all of the olive oil). Scrape down the sides of the food processor with a spatula and pulse once more to incorporate.
3. Serve immediately or store pesto in an airtight container in the fridge for up to a week. This pesto also freezes amazingly — if you want to keep a little extra for later!