10-Minute Pea Shoot Pesto

Whip up a quick and tasty pea pesto in only 10 minutes. Ideal for adding a fresh touch to your meals this spring.

There’s something about spring in Chicago that makes me want to put everything green into a blender. After a long winter, those first tender greens feel like a reset—and pea shoots are one of my absolute favorites to work with. They’re delicate, slightly sweet, and have that unmistakable fresh pea flavor that instantly elevates a dish.

I remember experimenting with alternative pestos back in culinary school—swapping basil for arugula, kale, even carrot tops. That’s where I first learned that pesto isn’t a rigid recipe—it’s a framework. And honestly, that mindset has stuck with me ever since. This pea shoot pesto is one of those recipes that feels elevated, but comes together effortlessly (which, as you know, is always the goal).

Why we love this pea shoot pesto

There are so many reasons this pesto has become a staple in my kitchen:

• It’s unexpected—a fresh twist on traditional basil pesto
• It’s quick and versatile—ready in under 10 minutes
• It’s visually stunning—that bright green color is everything (especially for photography 😉)
• It works on everything—pasta, toast, grilled meats, roasted vegetables, even as a dip

And if you’re creating content or entertaining, this is one of those recipes that looks as good as it tastes—which, let’s be honest, is half the battle.

Try it with this chicken pesto pasta or easy pesto pasta salad!

Key Ingredients for this Recipe

Pea shoots – The star of the show. They bring a delicate, grassy sweetness and vibrant green color that feels incredibly fresh and seasonal.

Garlic cloves – cloves garlic Add depth and that classic pesto bite. It balances the sweetness of the pea shoots beautifully.

Pine Nuts – These provide richness and body. Toasting them enhances their flavor and gives the pesto a slightly nutty warmth.   Toasting the nuts on a baking sheet before adding them to this pea shoot pesto helps add a rich, roasted flavor. However, if you’re short on time, it’s perfectly fine to leave them raw.  You could also swap pine nuts for walnuts if you’d like.

Parmesan-Reggiano – Parmesan cheese is salty, umami-packed, and essential for that classic pesto flavor. It also helps thicken the texture.  fresh blocks of cheese from the cheese counter are of higher quality than the pre-packaged cheese on the shelves. However, it comes with a higher price tag, so it all depends on your budget! If you must go for pre-shredded, avoid the powdered stuff in a shaker! Buy the pre-shredded in a container!

Lemon Zest & Lemon Juice – Brightness is everything here. The acidity lifts the entire sauce and keeps it from feeling too heavy.

Red Pepper Flakes – Just a hint of heat to round things out—subtle, but impactful.

Extra Virgin Olive Oil (½ cup): The glue that brings it all together. It creates that silky, luxurious texture we all love. Choose an olive oil that you like the flavor of on its own. As a taste test, pour the olive oil onto a plate, sprinkle with salt and pepper, and then dip in some bread. If you’d order it at a restaurant, you’ve got good olive oil!

Salt – A teaspoon of salt or so enhances every single flavor and ties everything together.

Step by Step Instructions to Make Pea Shoot Pesto

This is one of those recipes where your food processor does most of the work (which we love).

1. Toast the nuts
   In a dry skillet over medium heat, toast the pine nuts or walnuts until golden and fragrant. Let cool.  You can also put them on a baking sheet and throw them in the oven at 300 for 10 minutes.  
2. Blend the base
   In a food processor, combine pea shoots, garlic, toasted nuts, Parmesan, lemon zest, lemon juice, and red pepper flakes.
3. Stream in the oil
   With the processor running, slowly drizzle in the olive oil until smooth and emulsified.
4. Season to taste
   Add salt and adjust as needed. You can also add a little more lemon juice if you like it brighter.
5. Serve or store
   Use immediately or transfer to an airtight container.

FAQ and Expert Tips

• Grate your own Parmesan cheese – fresh blocks of cheese from the cheese counter are of higher quality than the pre-packaged cheese on the shelves. However, it comes with a higher price tag, so it all depends on your budget! If you must go for pre-shredded, avoid the powdered stuff in a shaker! Buy the pre-shredded in a container!
• Choose a high-quality olive oil – Choose an olive oil that you like the flavor of on its own. As a taste test, pour the olive oil onto a plate, sprinkle with salt and pepper, and then dip in some bread. If you’d order it at a restaurant, you’ve got good olive oil!
• Toast your nuts – toasting the nuts that are added to this pea shoot pesto, helps to add a rich, roasted flavor. However, if you’re short on time, it’s perfectly fine to leave them raw.
• Add citrus. When lemon juice and/or zest are added to a pea shoot pesto, it can help brighten the flavor! I like to save a little zest to add to the top of pasta dishes made with pesto, too!

Got leftovers? Pesto can be stored in the fridge for up to 5 days in an airtight container

How do you use pea shoot pesto?

This easy recipe is perfect for so many dishes! Check out some ideas below

1. Add to soup – add a fresh burst of flavor to your soup by stirring in a scoop of pesto after the soup has been taken off the heat and before serving.
2. Spread on Bread. My favorite way to use pesto is as an alternative to mayo! Spread a spoonful of pesto on crusty bread and layer on your meats and cheeses! It adds a colorful layer of freshness to any sandwich.
3. Use as a pasta sauce – Toss your hot pasta with any pesto for a light dish for dinner or lunch!
4. Toss with potatoes – one of my favorite side dishes is roasted potatoes tossed with a nice green pesto!

Other recipes using pea shoots

Chickpea and pea shoot salad – This Chickpea and Pea Shoot Salad is light, fresh, and tasty. It has a homemade Basil Lime Vinaigrette dressing and it is bursting with flavor and crunch.

Thai Pea Soup – made completely in the blender, this Thai pea soup is full of fresh spring flavor!

Shrimp Salad Croissant Sandwiches – fresh baby shrimp mixed with a creamy dill mayo in a flaky, buttery croissant. These shrimp sandwiches are perfect for lunch!

Sweet Pea Lemon Crepe Cake – this sweet pea lemon crepe cake is made with grain free crepes and layered with a sweet pea, ricotta lemon and creme fraiche filling making it the perfect spring dessert!

Entertaining Tip

Serve this pea shoot pesto as part of a spring grazing board. Spread it onto crostini, swirl it into whipped ricotta, or serve it alongside grilled vegetables and burrata. It adds that fresh, elevated touch that makes everything feel intentional—without a ton of extra work.

Storage Instructions

• Store in an airtight container in the refrigerator for up to 4–5 days
• To keep it bright green, pour a thin layer of olive oil over the top before sealing
• You can also freeze pesto in ice cube trays for easy portioning—perfect for quick weeknight meals

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