Pea Shoot and Pepita Pesto
Let’s Get Started!
Blend Pea Shoots, parsley, mint, pepita seeds, garlic, parmesan cheese and olive oil in a food processor. Season to taste with salt, fresh cracked pepper and a dash of cayenne if desired.
Toss heirloom cherry tomatoes with diced garlic and olive oil. Place on a parchment lined baking sheet and bake at 400 degrees until they blister.
Toss pesto and tomatoes with your favorite noodles, we are using chick pea flour spirals here for some added protein. Garnish with extra parmesan and pea shoots with lots of cracked pepper.
