Pea Shoot Pesto
This recipe comes from the NY Times and yields about 1 cup. Click the link below for a recipe for roasted pork chops with pea shoot pesto.
3/4 cup pine nuts
5 oz pea shoots
1 oz cilantro
1/4 cup grated parmesan
2 cloves garlic, chopped
3/4 teaspoon salt
1/3 cup olive oil
1. In a food processor or blender, combine all the ingredients except olive oil. Pulse until roughly chopped. With the motor running, gradually add olive oil and blend until well combined. Scrape into a bowl.
https://cooking.nytimes.com/recipes/1013968-pan-roasted-pork-chops-with-pea-shoot-pesto