Pea Shoot Pesto

pea shoot pesto, pesto recipe, pea

2015 Kids Recipe Challenge Winning Recipe: Honorable Mention! 

Teacher Michelle, from Ottawa, submitted this recipe on behalf of her class. Growing the ingredients inspired Michelle and her class to whip up this easy recipe. Pesto makes a wonderful sauce for pasta, but why not try it as a dip for crunchy vegetables or baked tortilla chips. 

Preparation Time: 5 minutes

Cooking Time: N/A

Makes: 3/4 (175 mL)


  1. Serve this up as a dip with veggies or baked tortilla chips.
  2. This also makes a flavourful sandwich spread or serve it up with grilled chicken.
  3. Toss the pesto with hot pasta for a tasty sauce.


Loosely packed green pea shoots or baby spinach

3 cups (750 mL)  

Loosely packed fresh mint leaves

½ cup (125 mL)  

Toasted sunflower seeds or pine nuts (optional) 

3 Tbsp (45 mL) 

Clove garlic

Parmesan cheese, grated

¼ cup (60 mL) 

Pinch each salt and fresh ground pepper


Extra virgin olive oil

¼ cup (60 mL) 


  1. In a food processor, pulse together pea shoots, mint leaves, seeds, if using, and garlic.
  2. Add Parmesan cheese, salt and pepper.
  3. With motor running, drizzle in oil until pesto is smooth.
  4. Enjoy right away or cover and refrigerate for up to 3 days.

Nutrition Information per serving (2 Tbsp/30 mL): 

Calories: 129 kcal

Protein: 3 g

Fat: 13 g

Carbohydrate: 2 g

Fibre: 1 g

Sodium: 157 mg


Last Update – June 14, 2017

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