• 2 packed cups of pea shoots
• 1/2 cup of fresh basil
• 1/4 cup of spring onion or scallion chopped
• 1/4 cup of lightly toasted piñon nuts (preferably Italian)
• 1/4 tsp. of black pepper
• Pinch of salt
• 1/2 cup of grated reggiano parmesan

Directions:

• Place all of the above ingredients in a food processor and slowly add extra virgin olive oil until you have the right consistency (should make about a 1/3 to 1/2 cup of finished pesto).
• Can be made a couple of hours ahead of time, covered with plastic wrap and stored at room temperature.

Chef notes:

• The pesto is the perfect complement to a piece of fresh halibut because it is a little less pungent than a classic basil and garlic version.

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