Dina Watt, the Indonesian Cook, shares her unique, seasonal recipe for pesto made from homegrown peashoots.

Ingredients

One bowl of pea shoots – see pictures to see which part of the pea shoot to pick out

A couple of chards – their light green colour will light up the pesto
1 tbpsn of toasted pine nuts or cashew nuts
2-3 tbspn of olive oil
A pinch of salt and pepper
200gr cooked pasta

How to make it

Grind all of the ingredients above into a paste (except the olive oil). Then add the olive oil and salt and pepper at the end to give it a taste.

Pour the pesto into the cooked pasta.

You can make a few batches of the peashoot pesto and put them into small jars to use whenever you need. These will last up to 2 weeks.

Dina Watt grew up in Bandung, West-Java, Indonesia. Now living in Aberdeenshire, she is known as ‘The Indonesian Cook’. Dina’s love of nature and gardening fuels her passion for cooking.

Dina shares her own adventurous recipes for delicious home-cooked meals that are easy to make, mostly using homegrown, seasonal fruits and vegetables from her own vegetable garden. She tries to use every bit of the plant in order to practise zero-waste principles and reusing leftovers is one of her favourite things to share.