Description :

This recipe from our spring vegetable correspondent is super versatile — you can use it as a pasta sauce or veggie dip — and it can be made in minutes.

Direction :

Place the walnut halves and garlic cloves in the bowl of a food processor with the "S" blade in place. Pulse nuts and garlic about 10 times, or until all pieces are chopped small. Add the pea shoots and mint leaves. Pulse the mixture 10-15 times, or until you notice that a dry paste is forming.

Season the mix with salt and pepper and place the lid back on. With the motor on low, drizzle the extra virgin olive oil into the food processor through the feed tube. Once you've added it all, turn the machine off and scrape down the sides of the bowl with a spatula. Return the lid and pulse the pesto another couple times, just to ensure that everything is fully incorporated.

Scrape the pesto into a container if you're not using it right away. Cover the surface of it with a tiny film of olive oil, just to preserve the color. Put a lid on it and store in the refrigerator until ready to use.

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