4 cloves garlic, unpeeled
1 tablespoon salt, to blanch pea shoots
6 cups pea shoots
1/2 cup goat cheese
1/3 cup parmesan, grated
1/2 cup blanched almonds, lightly toasted
juice/zest from 1/2 lemon
1/2-3/4 cup olive oil
salt and pepper to taste
Preheat oven to 350° F. Wrap unpeeled cloves of garlic in tin foil. Bake until garlic is soft. 30-45 minutes.
Bring a large pot of water to a boil. Add salt. Blanch the pea shoots in salted boiling water for 30 seconds. Shock the shoots in ice water. Pour shoots into a colander. Use your hands to squeeze out most of the excess water. Pulverize pea shoots in a food processor until smooth.
Squirt cooked roasted garlic out of the skin into the pea purée. Add goat cheese, parmesan, almonds, juice/zest of lemon, and 1/2 cup of the olive oil. Pulverize for 10 seconds. Scrape down the sides. Pulverize again. Taste. Add salt, pepper, and more of any ingredient that's lacking. If it's too thick add some more olive oil. This keeps in the fridge for up to a week. Cover the top with a thin layer of olive oil to prevent browning. Or you can freeze the pesto in an ice cube tray and then store the cubes in a zip loc bag.
DASH AND BELLA