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)
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Serve this up as a dip with veggies or baked tortilla chips.
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This also makes a flavourful sandwich spread or serve it up with grilled chicken.
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Toss the pesto with hot pasta for a tasty sauce.
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Put leftovers away within 2 hours or sooner if they are in a warm location. Keep stored in the fridge.
Ingredients
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| Loosely packed green pea shoots or baby spinach |
3 cups (750 mL)
|
| Loosely packed fresh mint leaves |
½ cup (125 mL)
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| Toasted sunflower seeds or pine nuts (optional) |
3 Tbsp (45 mL)
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| Clove garlic |
1
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| Parmesan cheese, grated |
¼ cup (60 mL)
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| Salt |
Pinch |
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| Fresh ground pepper |
Pinch |
Extra virgin olive oil
|
¼ cup (60 mL)
|
Directions
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Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
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Gently rinse green pea shoots, mint leaves and garlic under cool running water.
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In a food processor, pulse together pea shoots, mint leaves, garlic and seeds (if using).
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Add Parmesan cheese, salt and pepper.
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With motor running, drizzle in oil until pesto is smooth.
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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 – April 2, 2024