Pea Tendril & Pistachio Pesto

 

A heaping ½ C. pistachios, chopped & toasted

a few big handfuls of pea tendrils (or any mild soft leafy green)

zest & juice of 1 small lemon

1 small garlic clove

salt & pepper

olive oil (a few T. to ¼ cup)

optional: handful of fresh basil or mint

optional: grated parmesan cheese

 

In a food processor, pulse together everything except for the olive oil. Drizzle the oil in slowly while the blade is running. Add as much or little olive oil as you want. Less oil will make a chunkier pesto, more olive oil will make it smoother. Taste and adjust seasonings.