Scale

4 cups pea shoots

3 cloves garlic, peeled

1/2 cup pine nuts or walnuts, toasted

1/2 cup parmesan-reggiano

Zest and juice of one lemon

1/4 tsp red pepper flakes

1/2 cup extra virgin olive oil

1/2 tsp salt

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Roughly chop pea shoots.

Add all ingredients but oil to blender and pulse to combine.

Add olive oil in a steady stream while pulsing until the ingredients form a loose paste.

If the mixture is too thick, add olive oil one tablespoon at a time until you reach the desired consistency.