Wednesday, March 26, 2014
Pea tendril pesto
This week, we got a very large bag of pea tendrils from the farm. Here's the bag, after we've already used some of the tendrils for salads.
Wash them in the salad spinner. 11 ounces filled my spinner twice.
Toast 2 cups of walnuts.
Cram as many pea tendrils as you can into the food processor bowl. Mine is a 9 cup bowl. I fit an entire salad spinner of tendrils into it. (I do the same with basil pesto as well. It makes the process go more quickly.)
Add 1 cup of the walnuts, then drizzle in some olive oil.
After processing, I put (crammed) the rest of the tendrils and walnuts into the bowl (on top of the already chopped tendrils and walnuts), then more olive oil. Note that I don't put in salt. I've found that salting at this stage can lead to oversalted pesto.
At this point, I tasted it, as did the husband, who said it was grassy. Never a good thing. I had thought about blanching the tendrils, but hadn't. Blanching might have taken off this raw, grassy edge.
With my 11 ounces of pea tendrils, I had enough pesto for 6 meals. I freeze the extra in cupcake tins (covered, but left the cover off in the photo below). Once frozen, they can be popped out and put into a freezer bag or other container.
To make it into more of a sauce, add some of the pasta water as your pasta is cooking. I added a bit over a 1/2 cup to get it to look like this photo: