Shoots Pesto
If you think you don’t like the shoots, make them into pesto! If you love the shoots, make them into pesto!
This is such an easy and versatile preparation, and can be done with or without a food processor. The food processor gives a finer texture.
Preparation
1 bag shoots
1 clove garlic
1/2 cup toasted pecans
1/2 cup grated Marcoot Tomme
~1/4 cup olive oil
sea salt and pepper to taste
If using a food processor, you can add it all at once, drizzling in the oil to the desired consistency. Without a food processor, use kitchen shears to finely chop the shoots, use a garlic press on the garlic, finely chop the pecans and mix altogether with olive oil and sea salt. This method makes a chunkier pesto that you can continue chopping with the kitchen shears to make it finer, if desired. You can also add a squeeze of lemon to brighten the flavors and a dollop of plain yogurt to improve the texture.