My Latest Craving {pesto pea sprout salad}

Oh, Summer, how I love thee…let me count the ways.

Reason #78: you are so good to my belly. CSA boxes, herb gardens, and produce galore- I feel like I hear angels singing when I sit down to a summer meal. But my latest craving has been especially focused on a pesto pea sprout salad I created a few months ago that has become a favorite lunch. The irony is that I don’t enjoy peas and most sprouts don’t do much for me….but pea sprouts- YUM!

Pesto Pea Sprout Salad

  • 3 Tbsp. of almond flour or ground almonds
  • 4 cloves of minced garlic
  • 2 1/2 c. of fresh basil leaves
  • 2/3 c. olive oil
  • 1/4 tsp. salt
  • 1/2 tsp. ground pepper
  • 1/2 c. pecorino romano cheese, shredded with a little extra for garnish
  • 8 oz. pea sprouts (I buy mine at Trader Joes)
  • shelled sunflower seeds (optional)

pea shoot pesto salad

Toast almond flour/ground almonds until a golden brown. (The cheaters way is to throw it on a plate in the microwave, stirring every 30 seconds and cooking until toasted.) Put this and all the ingredients beside the sprouts and seeds into a blender or food processor, and blend until the consistency of a dressing.

pea shoot pesto salad-2

Pour the pesto dressing over the pea spouts, garnish with extra pecorino and sunflower seeds, and enjoy. Serves 4-6

Note: Pecorino Romano cheese is made from sheep’s milk making it usually safe for people with dairy allergies. Also, you can add some prosciutto for some protein and extra amazing-ness.

pea shoot pesto salad-3


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