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Pea Shoot and Mint Pesto

Pea Shoot and Mint Pesto

Image credit to: Christopher McIntosh


  • 3 cups pea shoots, woody stems removed
  • 1 1/2 cups packed mint leaves, roughly chopped
  • 1/2 cup raw walnuts
  • 1 1/2 tbsp. fresh lemon juice
  • 3 garlic cloves, roughly chopped, or 4 garlic scapes, roughly chopped
  • 1/3 cup olive oil
  • Flaky sea salt
  • 1/2 tsp of ground coriander


In a food processor, combine the pea shoots with the mint, walnuts, lemon juice, and garlic and process until roughly chopped. With the motor running, slowly drizzle in olive oil until emulsified and smooth. If 1/3 cup isn't enough, add a little more.

Scrape the pesto into a bowl and season with salt. Use immediately, or store in an airtight container, covered with a thin layer of olive oil.

Adapted from Saveur

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