The Fifth Graders have been growing them all spring long and having them for green garden snacks, as well as making the now famous and scrumptious pea shoot pesto with them. A delight on pasta, in salads and lettuce wraps, as a dressing, or a topping on veggies.
Here is the recipe!
Pea Shoot Pesto
Fifth Grade teacher Pam Muncey found a great recipe on a British pea shoot website and School Farm teacher Nadean Curtiss adapted it. The Fifth Graders had a great time making it for Earth Day.
4 cups pea shoots
1/2 – 1 cup olive oil
1/2 cup grated parmesan
2 – 4 cloves garlic
1/2 cup roasted nuts/seed (sunflowers work well)
1. Wash and dry pea shoots
2. Place pea shoots, parmesan cheese, garlic and nuts/seeds in a food processor and chop.
3. Slowly pour in olive oil and blend until combined.
4. Add salt and pepper to taste.
5. Serve over pesto, in veggie wraps, as salad dressing… be creative!
To make the pea shoots, you can use the Austrian Winter Peas, also known as Austrian Field Peas, that are used for cover crops. You can sow them outdoors and harvest as a great spring crop before your summer rotation, or you can grow them really quickly under lights. At the Elementary School, it takes about 7 – 10 days before the shoots are ready for harvest, and they grow back after a cutting.
1. Just fill a container with a couple inches of potting soil and spread the seeds evenly on the surface.
2. Press them in lightly, but no need to cover them up.
3. Water daily to keep damp.
4. Grow in a sunny spot or under lights.
5. Harvest when they leaf out, approx. 5 – 7″ tall depending on light conditions.6. Cut the sprouts just above the first little leaves and they will grow back.
7. Enjoy as green snack, in your salads, in stir fry, or process into pesto.