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. 

  4. Put leftovers away within 2 hours or sooner if they are in a warm location. Keep stored in the fridge.  


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) 

Salt  Pinch


Fresh ground pepper Pinch
Extra virgin olive oil

¼ cup (60 mL) 


  1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.     

  2. Gently rinse green pea shoots, mint leaves and garlic under cool running water.  

  3. In a food processor, pulse together pea shoots, mint leaves, garlic and seeds (if using). 

  4. Add Parmesan cheese, salt and pepper. 

  5. With motor running, drizzle in oil until pesto is smooth. 

  6. 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

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