Adapted from Edible Portland
Add up to a half-cup of additional fresh herbs or alliums, including garlic scapes, chives, arugula and parsley. Like most pestos, all amounts are approximate, so adjust according to your own taste. Try this pesto on a piece of toast with a sliced hardboiled egg; added to boiled potatoes with chopped green onions; or thinned with pasta water and tossed with wide-cut fresh noodles.
1/2 c. walnuts, raw or toasted, can also use sunflower seeds if you have a nut allergy or omit altogether
3 c. pea shoots, roughly chopped=
1/2 c. grated Parmesan Reggiano (can omit)
2 cloves garlic, chopped
Sea salt to taste
1/3 to 1/2 c. extra-virgin olive oil
To toast the walnuts, preheat the oven to 350 degrees. Spread walnuts on baking sheet and roast until golden, about 10 minutes. In a food processor or blender, combine walnuts, pea shoots, Parmesan and garlic. Pulse until roughly chopped. Add salt to taste. With motor running, slowly drizzle in olive oil. Blend until well-combined and you reach your desired thickness. Scrape pesto into a bowl and use immediately, or store in a jar with a thick covering of olive oil and use within three days. You can also freeze in ice cube trays.